Pumpkin Seeds Roast Calculator
Enter your pumpkin weight and this calculator returns the seed haul - about a quarter cup per pound - the snack servings it makes, the oil and salt to toss with, and roast minutes for 300 or 350 F. The carving leftovers stop being waste and become the actual snack of the evening, with the math to prove it.
Seed recipes assume one mystery pumpkin; this page starts from the weight you actually have and scales everything: yield, servings, seasoning and time. The tip that separates crisp from chewy is in the note - a 10-minute salted simmer before roasting - and the honest closing line is that the pumpkin does not care whether it was bought to carve or to eat.
How to use
- Weigh your pumpkin and enter it.
- Pick your oven temperament - 300 F for even, 350 F for speed.
- Read cups, servings and the roast timer.
Frequently asked questions
How many seeds are in a pumpkin?
Roughly a quarter cup of cleaned seeds per pound of whole pumpkin - a 5-lb carving pumpkin nets about three quarters of a cup, enough for three snack servings.
What temperature roasts pumpkin seeds best?
300 F for about 30-35 minutes gives even crisp without scorching; 350 F finishes in 22-28 minutes but watches closer. Stir once mid-roast either way.
Why simmer pumpkin seeds before roasting?
A 10-minute simmer in salted water cooks the inside slightly so the oven crisps the shell instead of steaming it - the step most recipes skip and the difference between crisp and chewy.
Do you eat pumpkin seed shells?
Yes - roasted shell-on seeds are the classic snack; the shell is where the salt and crunch live. Hulling them is a hobby, not a requirement.