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Why bother toasting pumpkin seeds when you can buy them pretoasted? Because they'll have an irresistibly nutty flavor that the store-bought version never does. More Savory Pumpkin Recipes

Susan Spungen
November 2007

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Credit: © Anna Williams

Recipe Summary

Yield:
Makes 1 Cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, heat the oil over moderately high heat. When the oil is hot, add the pumpkin seeds and cook until puffed and browned, about 3 minutes; if they start popping, cover the skillet. Transfer the pumpkin seeds to paper towels to drain. Sprinkle with salt, let cool and serve.

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