Paprika Toasted Pumpkin Seeds

1/4 cup sea salt
fresh from the pumpkin pumpkin seeds
oilve oil
smoked paprika

Preheat oven to 350. Place the pumpkin seeds in a large pot. Fill halfway with water. Add salt. Bring to a boil. Boil for 10 minutes. Drain. Sprinkle lightly with olive oil, more heavily with paprika. Stir to evenly distribute spice. Place in a single layer on a parchment lined cookie sheet and bake for 15 minutes. Stir the seeds then bake for an additional 5 minutes or until they no longer look wet are instead toasted and crunchy looking. Cool and serve.

My thoughts:

This is my favorite way to make pumpkin seeds. Boiling them in salt water impregnates them with a light saltiness but doesn’t effect the texture at all. Smoked paprika adds a subtle hint of smoky sweetness which really works with the natural toasted seed flavor.


  1. Good timing. I’m just about to carve my pumpkin this year. Johnnycakes loves paprika so maybe this is the route to go. Thanks!

  2. oooh, i brined some butternut squash seeds last week. so good! i’ll be brining some more when we have a pumpkin carving party this week! i can’t wait. your photo looks great.

  3. I’m glad that I saw this recipe while I still have some pumpkins waiting to be carved!

  4. We ended up going the Old Bay route instead. Tried and True!

  5. I always burn my pumpkin seeds when I roast them, ALWAYS!
    These sound delicious, I was trying for some sweet and spicy ones with cumin, paprika and sugar when I burnt the last batch.

  6. Ooh those sound delicious! I just finished baking up some pumpkin seeds!

  7. I just followed your recipe and loved it – I’ve never tried pumpkin seeds before, but if only I’d known how easy and tasty they are!

  8. Ah! I usually toss on some garlic powder and salt, and toast until crunchy, now I know how to do it right. Thanks!