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Infused Pumpkin Seeds

Infused Pumpkin Seeds

Watch Video
degree-icon Easy
time-icon 10 min
time-icon 15-30 min
time-icon N/A
time-icon About 15 Servings
time-icon 1 Tablespoon
diet-icon N/A
degree-icon Easy
time-icon 10 min
oven-icon 15-30 min
snow-icon N/A
plate-icon About 15 Servings
dish-icon 1 Tablespoon
diet-icon N/A

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Roasted Pumpkin Seeds
  • 2 cups pumpkin seeds
  • 1/4 cup MagicalButter Olive Oil
  • Kosher salt to taste
  • Black pepper to taste

How To

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Roasted Pumpkin Seeds
  • Preheat oven to 300°F.
  • Scoop raw pumpkin seeds out of a pumpkin, leaving the pulp behind. Wash the seeds using a colander to remove the leftover pulp.
  • Lightly grease a sheet pan with olive oil. Evenly spread the pumpkin seeds on the sheet pan. Add salt and pepper to taste and top with infused oil.
  • Bake until the seeds are toasted and crunchy, about 45 minutes. Stir the pumpkin seeds every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.