CrockPot Roasted Pumpkin Seeds Recipe

Day 301.

Hey! You can roast pumpkin seeds in the crockpot!

but that doesn't mean that you should.

They take a really long time and are kind of a pain, and the end result is the same as it always has been for me when I make them in the oven: mixed. Some are good, some are burnt, and some are squishy.

But, if you have 6 hours on your hands, and want to fool around with this, by all means---go for it.

The Ingredients.

  • fresh pumpkin seeds
  • 1 1/2 T olive oil
  • 1 tsp salt (I really like Kosher salt, but table salt is fine. Sea Salt might be fun, too.)

The Directions.

I cut and gutted two pumpkins yesterday and they yielded about 2 1/2 cups of seeds.

I tried Elise's method of boiling the seeds first, and then simmering for 10 minutes.

The idea is that the inner seed separates a bit from the outer shell resulting in a nice pop when you crunch them. 

I have issues with using the stove correctly (hence this crockpot thing) and probably over-cooked the seeds. They turned color.

After draining, I tossed the seeds into the crockpot ----I used a 6 quart----and added the olive oil and salt. I stirred well and turned it to high.

For six hours, stirring every hour or so.

And they probably could have gone on for longer, but I got annoyed.

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The Verdict.

The kids like these. They munched on them all evening, and have requested a baggie packed in their lunches.

I like about every third seed.

Adam is being polite.

How to Make Pumpkin Seeds in the CrockPot Slow Cooker

How to Make Pumpkin Seeds in the CrockPot Slow Cooker

Yield: 10-12
Author: Stephanie O'Dea
Prep time: 45 MinCook time: 6 HourTotal time: 6 H & 45 M


  • fresh pumpkin seeds
  • 1 1/2 T olive oil
  • 1 tsp salt


  1. Boil the seeds first in salted water and then simmering for 10 minutes.
  2. After draining, toss the seeds into the crockpot and add the olive oil and salt.
  3. Stir well and turn it to high for six hours, stirring every hour or so.

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Posted by: Stephanie O'Dea | A Year of Slow Cooking at October 27, 2008

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What they say about this article

  1. Anonymous10/27/2008

    I just roasted pumpkin seeds in the oven yesterday. I flavored them with garlic salt and worcestshire sauce on some and cinnamon, ginger and allspice on the others. Strangely addicting!!

  2. Anonymous10/27/2008

    Interesting! Funny about Adam being polite. I definitely know that reaction (and received it on dinner this weekend)

    I think I'll stick to my traditional method tonight when we massacre the pumpkins, but thanks for sharing! Nice to know that my crock pot is getting a workout

  3. Debbi, those spices all sound good to me. I'll have to try them tonight.

    I always let my seeds cry out overnight before I rost them. I never get soggy seeds that way. They seem to all cook more evenly, because they don't really burn a ton either. You just roll out a paper towel and spread them on there. The idea is to let them all get the air they need to dry.
    I'll have to try the boiling thing, sounds yummy!

  4. Well, it's nice to know you tried anyway!

  5. Yeah, sorry about that. I was really hoping that it would work out. I think my husband would have been impressed with me, and it might have redeemed me from the sad cinnamon rolls that I made this morning ;).

  6. Okay well looks like I'll stick to the oven for doing pumpkin seeds. Kind of defets the purpose of a crockpot if you have to stir every hour.
    Thanks for sharing:-)

  7. Anonymous10/27/2008

    I always soak my pumpkin seeds in salted water -- think sea water -- for an hour or two, then pat dry and roast on a dry cookie sheet in a 400° oven. Seeds generally have enough oil in them that no additional oil is needed. These cook evenly, I think because of the soaking...they have an even amount of moisture in each seed.

  8. I love your site and your recipes. I crock almost every day. I linked to your pumpkin spice latte recipe. It's really good. Thanks again.

    God Bless

  9. I found your blog yesterday and spent a couple of hours going through your old posts. I tried the yogurt last night and was thrilled with the results this morning. It tastes better than the store bought plain yogurt that my husband uses daily in his protein shakes. I'll be making this again and again. Also, I plan to serve the chocolate fondue at my 4th grader's Halloween party later this week. Thanks!

  10. Oh well, thanks for trying! Now I don't feel so bad about not being able to find a stupid pumpkin. : )

  11. i use the same olive oil :)

    just had to tell you that i love your blog! can't wait to try some recipes - granola and chicken adobo are at the top of my list, but i've barely scratched the surface of your archives. can't wait to devour more.

  12. Do I need to cover the crock pot when I am roasting the pumpkin seeds or do I leave it uncovered?