honey roasted pumpkin seeds

Honey Roasted Pumpkin Seeds / The Clever Carrot

Hey you-

Pumpkin Seeds / The Clever Carrot

Don’t throw me in the trash!!!

Honey Roasted Pumpkin Seeds / The Clever Carrot

With a little honey & salt…

Honey Roasted Pumpkin Seeds / The Clever Carrot

…you will be handsomely rewarded.

* Honey roasted pumpkin seeds are quite the tasty little snack. The salty sweet flavor will get you hooked. If you find yourself pumpkin picking, save some of the seeds and try out this recipe. You can even mix it up with different spices for your own personal touch. 

PS- Thanks for holding the honey Jus! 

honey roasted pumpkin seeds
Prep time
Cook time
Total time
Serves: 2 cups
  • 2 c. pumpkin seeds (about 2 small pumpkins), cleaned
  • 2 tsp. pumpkin seed oil or olive oil
  • 2 tbsp. runny honey
  • flaky sea salt, such as Maldon
  1. Preheat your oven to 325 F.
  2. Cut open your pumpkins. Remove the pulp and stringy bits from the seeds and pat dry with a kitchen towel. Make sure that there is no remaining moisture.
  3. In a large wide skillet, warm the oil over medium heat and saute the pumpkin seeds until lightly golden, about 3 minutes.
  4. Add the honey and stir with a rubber spatula.
  5. Transfer the skillet to the oven. Roast for about 20-30 minutes, stirring occasionally so that they do not burn.
  6. Taste one of the seeds. You want them crispy throughout, and not soft in the center. Continue to cook if necessary.
  7. When finished, tip the seeds out onto a parchment lined or non stick baking sheet to cool.
  8. While hot, sprinkle with salt to taste (if using Maldon, make sure to pinch the salt between your fingers to break up the flakes).
  9. Enjoy with ice cold beer.
There is no need to shell the pumpkin seeds after they have been roasted. You can eat them as is. Also, if you do not have an oven safe skillet, simply toss the seeds with oil and honey and roast them on a parchment lined baking sheet. Sprinkle with salt straight from the oven.


    • theclevercarrot says

      Hi Celia, yes would you eat the whole thing. There is no need to shell them as the seeds become completely crispy when roasted. Thanks for bringing that up. I just made a note in the recipe :)

  1. Debs says

    Thanks for recipe, I love pumpkin seeds, also throw in some crushed sunflower seeds to this and its yummy, it has a nutty flavour but with the goodness of making your skin nice :)

    • Emilie says

      Ooo, what a great idea! I’ve never heard of that before. I’ll have to give it a go. Thanks for stopping by Debbie :)

  2. Edith says

    Oh my God I tried the recepie today and it was just so good thank you it was easy to follow and it tastes good converting my whole house into pumkin seed lovers

    • Emilie says

      Oh my… that sounds amazing! I didn’t even know they made such a thing! I’ll have to keep an eye out for that the next time I go shopping. I love spice! :)

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