Sesame Roasted Pumpkin Seeds

A simple recipe for a simple Monday morning.

I hope everyone had a wonderful weekend. It’s hard to believe we’re half way thru March- Spring is So super close (and I’ve gotta Spring Has Sprung Giveaway happening on my Facebook page starting on Wednesday, which IS the first day of Spring) … Yipeee. But more on that later. For now, let’s chat about these cute pumpkin seeds.

Yes, you’re right it’s not pumpkin season and yes you’re right it is almost Spring but I was feeling like I needed a few seeds in my life and wanted to be adventurous so I combined a few simple ingredients and tossed ’em all together with some pumpkin seeds and roasted them to perfection.

OMG they are so good. Like really, really good. I have them stored in a cute little glass mason jar to a.) Pour into my hands when I need a quick lil’ protein snack b.) Sprinkle onto my salads and c.) Use a topping for my o-so sweet almond milk ice cream instead of sugary sprinkles.

I’m sure there are a million other ways you could enjoy these babies and I’d love to hear what you’d do with ’em and how you’d eat ’em up.

This pumpkin seed recipe is a simple one, in fact, it’s so easy that you could probably do it blindfolded- although I wouldn’t recommend it. You don’t need any fancy ingredients or tools. Oh no, you don’t. Just a few pumpkin seeds, almond milk, olive oil and sea salt.

Then, you know the drill! Toss it all together and plop ’em onto a baking sheet to roast until your kitchen smells heavenly and your tummy starts growling.

Then, dig in (but wait a few minutes so you don’t burn your mouth, silly).

Do you know how hard it is to photograph these guys at 8 AM without scooping them all into your mouth? I don’t because I did. Hehe. Ya, they’re just that good.

Believe me, you’ll wanna save a few for when you have company over- these are far more better than any pretzels or chips when you’re playing a game of cards or drinking wine with friends. I mean come on- can you really resist a few cute lil’ pumpkin seeds?

I didn’t think so.

Now don’t forget to hop on over to my Facebook Page everyday starting on Wednesday until April 22nd where I’m giving away new prizes everyday for my ‘Spring Has Spring’ Giveaway.

Roasted Pumpkin Seeds
Prep time
Cook time
Total time
Gluten-Free, Dairy-Free, Soy-Free, Vegan
Recipe type: Snack
Serves: 4
  • 1½ cups pumpkin seeds
  • 1 Tbsp. agave nectar
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. sesame seeds
  • ¼ tsp. sea salt
  1. Preheat oven to 300 degrees F.
  2. In a large bowl, combine all ingredients; gently toss to coat. Transfer pumpkin seeds to a baking sheet.
  3. Bake for 40 minutes or until golden brown; stirring occasionally.
  4. Remove from oven; set aside for 10 minutes to cool.
  5. Serve alone as a snack or as a topping for salads and whole grain recipes.
Servings: 4 Serving Size: ⅜ cup Calories: 167.9 cal • Fat: 11.5 g • Protein: 4.6 g • Carbs: 12.9 g • Fiber: 3.4 g • Sugar: 0.0 g • Sodium: 251.0 mg


Amie | 
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9 replies
  1. Jennifer
    Jennifer says:

    Hi Amie,
    Eileen Leonard (your parent’s neighbor and my boss!) gave me your website!! I am a vegetarian and I eat mostly organic, try to stay nutritious etc, so she said I would LOVE it…and I so do! I plan on trying the pumpkin seeds first because I am obsessed with pumpkin seeds. Then the white bean pasta and the quinoa cranberry salad. I will give a taste of everything I make to Eileen. So happy I have this in my favorites now, just wanted to say hello:)

    • Amie
      Amie says:

      Thank you so much Jennifer; you are so kind. Eileen is wonderful and I miss seeing her. Thank you so much for your comment; so great to hear from you. Have a fabulous night and enjoy my recipes. Thanks again! xo



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