Perky Pumpkin Seeds

This pumpkin seed recipe is an old, Midwestern favorite. Waiting for them to cook can be torture since they need to slow roast and you can smell them cooking the entire time. This is a great way to use seeds from Halloween Jack-O-Lanterns or fresh pumpkins used for Thanksgiving pies. 



  • 2 cups (or so) fresh pumpkin seeds
 with goo
  • 1 Tbsp worcestershire sauce or coconut aminos
  • 3 Tbsp melted butter

  • 1/4 tsp salt
  • 2 tsp erythritol or honey (optional)


DO NOT wash or clean the pumpkin seeds. Really. In fact, the more GOO they have on them, the better. Spread the pumpkin seeds in a thin layer on a cookie sheet. Combine the Worcestershire sauce and melted butter. Pour Worcestershire/butter mix over the seeds and stir. Sprinkle salt over the seeds. Bake at 200º for about two hours, stirring every half hour. Allow to cool and store in an air-tight container.

This also works with acorn squash or butternut seeds.

Nutrition Information (approximate - entire batch)

Calories: 492

Fat: 35.5g

Carbohydrates: 37.4g 

Protein: 12.1g

With 37.4g of carbohydrates, you might not want to eat the entire batch at one time. Well, you will WANT to, but you probably shouldn't. Save some for the next day or share with a friend. If using honey instead of erythritol, the carb count will be higher.