I always save the seeds from a pumpkin or a winter squash to make this budget friendly healthy snack.
Be the first to make this!
- 150g raw pumpkin seeds
- 1 tablespoon olive oil
- salt and pepper
- 1/2 teaspoon paprika
- 2 pinches cayenne pepper
- 2 pinches dried thyme
MethodPrep:5min ›Cook:30min ›Extra time:1day cooling › Ready in:1day35min
- Preheat oven to 150 C / Gas 2. Mix all ingredients in a bowl till seeds are evenly coated. Spread on a baking tray and bake for 30 minutes while stirring every 8 to 10 minutes.
- Let cool.
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Pumpkin Spiced Roasted Pumpkin Seeds
You are carving out pumpkins and now you have a huge bowl of pumpkin seeds and guts. DO NOT THROW THOSE AWAY. Seriously, making these pumpkin spiced roasted pumpkin seeds is just what you need.
We love being able to be as zero waste as possible when it comes to our fruits and vegetables. So many things that people throw away, are actually edible and not only help with reducing waste, but they can actually help stretch your budget further. It’s a win win.
Pumpkins are one of those things that you can reduce the actual waste in more than one way.
For starters, we are going to be showing you have to take those pumpkin seeds inside the pumpkins and turn them into an awesome and easy snack idea.
However, at the end of the season, we also have recommendations for what you can do with your actual pumpkins as well. Keep reading below!
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Savory or Spiced Roasted Pumpkin Seeds Recipe
Cut the pumpkin in half lengthwise. Using a melon baller or a spoon, scoop out the seeds and stringy insides of the pumpkin and place them in a large bowl.
Fill the bowl with water. The seeds will float to the top. Using your fingers, release any seeds that remain caught in the flesh of the pumpkin. Remove any large chunks of flesh and place them in the compost. Skim across the top of the water with your hands to capture and remove the seeds and place them in a sieve. Wash and drain the seeds, removing any remaining flesh.
In a small saucepan, bring 2 cups of water to a boil. Add the seeds and boil gently for 10 minutes, then drain the seeds in a sieve. This extra step makes for extra-plump and crispy seeds.
Transfer the seeds to a rimmed baking sheet and toss them with oil. Spread the seeds into a single, even layer on the pan.
Bake, stirring occasionally, for 15 to 20 minutes, or until the seeds turn golden brown and begin to pop.
Set the baking sheet on a wire rack and let the seeds cool completely.
In a medium bowl, toss the seeds with the salt for a savory treat. For a spiced treat, add a dash of cinnamon and nutmeg.
Reprinted from The 52 New Foods Challenge by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014, Jennifer Tyler Lee.
Spiced Pumpkin Seeds
- Quick Glance
- 10 M
- 45 M
- Makes about 1 cup
Ingredients US Metric
- 1 cup raw pumpkin seeds (hulled or unhulled) (5 oz)
- 1 teaspoon olive oil or mild vegetable oil, plus more for the baking sheet
- 2 teaspoons chili powder (any variety you prefer)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- Pinch cayenne pepper (optional)
Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with a sheet of parchment paper and slick it with olive oil.
In a bowl, combine the pumpkin seeds, oil, chili powder, cumin, salt, and cayenne pepper if using, and mix well.
Spread the seeds in a single layer on the baking sheet and roast for 20 to 25 minutes, stirring occasionally, until aromatic and golden brown at the edges.
Immediately slide the sheet of parchment and the pumpkin seeds off the baking sheet to cool. If you have any leftover spiced pumpkin seeds, store in an airtight container. Originally published October 19, 2014.
Recipe Testers' Reviews
HOLY cow. Thank you for introducing me to my latest addiction. This simple roasty spiced pumpkin seeds recipe just changed everything. I'm obsessed with nutty, savory snacks and this is my new favorite. The little seeds were perfectly seasoned with just a tad of heat, of which I might add more next time. I can't stop thinking about using them in a salad of charred corn, tomatoes, cilantro, and lime, but for now, I'll just munch on them alongside my beer, thank you.
After adding the chili powder and cumin, I thought that the pepitas were going to be really spicy (they were totally coated with chili powder). However, after roasting them to a nice crispness, I found the spice to be subtle, which is a good thing.
For the record, a run-of-the-mill McCormick "chili powder" works just fine. It's tricky to know when they're done. The darkened color lends a clue, but the seeds were pretty dark even after 15 minutes, so you've no choice but to take out a few seeds, wait 2 minutes, and test. After 25 minutes of roasting, the seeds were smoking the slightest bit, so I had a strong feeling they were done. I was right—25 minutes was perfect timing.
This is a super easy way to dress up pumpkin seeds for a soup garnish or snacking. I made the recipe using equal parts chipotle chile pepper and a mild chil powder, which yielded a pretty bright spiciness. If you plan on using this as a garnish, this adds a nice smokiness and serious heat in small doses. If you plan on making this as a snack, you might want to use Ancho or another mild New Mexico red pepper.
I use parchment paper for these sorts of jobs and it makes cleanup a snap. Don’t wander off too far—at just over 20 minutes in the oven, the pumpkin seeds were taking on some nice brown color, and you don’t want to char the batch.
This 1 cup recipe will spread over a half-sheet pan, so plan accordingly if you’re thinking of doubling it as a party recipe.
These made a great accent to posole, adding a smoky character, although I could also see them sprinkled on cinnamon or vanilla ice cream. These spiced pumpkin seeds would be brilliant sprinkled over butternut squash soup or tossed on salads.
It’s impossible to just eat one handful! I wouldn't change a thing with this simple spiced pumpkin seeds recipe. I’d just bought a small pie pumpkin to make a homemade pumpkin pie so I was automatically drawn to this tasty recipe. My husband said he normally doesn’t like roasted pumpkin seeds, but these he totally loved! The results of the cumin, salt, chile powder, and cayenne pepper blend were just spicy enough and made these roasted pumpkin seeds quite addictive.
In terms of roasting time, I baked them for 25 minutes and they were just right once I began to smell their spices coming from the oven about that time, I checked on them and they were lightly toasted and smelled divine. I used a smoky chipotle chile powder.
I served them as a snack before dinner, but I could see these being a nice addition to a salad for a bit of spice and crunch or on top of pumpkin soup, perhaps? A quick and lovely fall recipe that I will be hanging onto.
As the pumpkin seeds cooled on the parchment paper, I could still hear them crackling, and I couldn’t resist snacking—and snacking some more—on them. (Warning: They’re a bit addictive.)
They continue cooking after they leave the oven, so I wouldn’t recommend going beyond the 25-minute mark, unless your oven runs cold. I knew these were done because I could smell the spices. These spiced pumpkin seeds make a zesty snack or garnish for soup.
The chili powder I used was Penzey’s medium hot and I did add a pinch of cayenne. After I finished snacking on them, the rest were a garnish for curried pumpkin and lentil soup.
This was an awesome project to do with both my daughters this past weekend as we were carving pumpkins for Halloween. This was so incredibly easy to do that my 6-year-old could have done it without me. Within 30 minutes, we had a great snack that is healthy and tasty, not crazy spicy (which is perfect for a family with kids), easy enough, and a perfect recipe to use as a base to start creating your own flavors.
This is definitely a recipe I'll be making more often. We ended up with about 3 cups seeds so I tripled the recipe.
These spiced pumpkin seeds are as easy to make as they are to eat. Mix everything in a single bowl, pour it onto a sheet pan, and bake. After 5 minutes in the oven, the pumpkin seeds began to make a popping sound. I checked on them but they looked fine. I was concerned that they might get too dark. I started checking them every 10 minutes, just to make sure that they were okay. I also stirred them every time I checked on them. They were in the oven for 30 minutes total and were done nicely.
I think that these would be great with certain soups. A pumpkin or butternut squash soup comes to mind. They would also be very good with tortilla soup. I can see having a bowl of these on the table along with a taco, guacamole, and salsa set-up. The problem is that these are very addictive to eat. I would have to make them at the last minute or make them and hide them from myself if I expected them to last for a meal. They disappear very quickly. I used ancho chili powder as well as the optional cayenne pepper. Next time I will add a larger “pinch” of cayenne.
YUM! This spiced pumpkin seeds recipe is exactly what it purports to be. The seeds come out tasting exactly like tasty little chile-covered pumpkin seeds. What we really liked is that the spices (we used ancho and cayenne, which weren't spicy to my palate) adds flavor without overwhelming the pumpkin seed taste.
These spiced pumpkin seeds were fabulous—so easy to make and so versatile in terms of what you can do with them once they are made.
Elsa M. Jacobson
These spiced pumpkin seeds were a big hit two nights in a row at two different potluck-type evening meetings! Today, a week after one of these meetings, I received this request from my wonderful colleague Ana: "Our family loves your spiced pumpkin seeds! Are you willing to share the recipe?" She's waiting patiently for her turn to make this tasty autumnal snack.
At her house, we used them as a soup garnish, although they were also eaten out of hand. I think they'd be great on a salad, adding a nice bit of crunch and flavor, especially if tossed atop at the last minute. One of my go-to appetizers is to have several varieties of roasted and flavored nuts and nut mixes, each with a different personality and all lovely served as a complementary or contrasting duo or trio. Mix and match for a delightful appetizer at upscale or casual events!
I made two batches, the first without cayenne and a baking time of 25 minutes. I was concerned they'd baked a bit too long, and I was seeking a bit more oomph!, so my second batch added a pinch of cayenne pepper and baked for 20 minutes. Additionally, I stirred the seeds more frequently while baking the second batch. Then I mixed them together. I think they definitely benefited from the addition of that pinch of cayenne. I used a not hot chile powder, so I might have felt differently if I'd started with something hotter. I knew they were done because they were golden in color and they also puffed up each cup of seeds grew from one cup raw to one and a quarter cups after roasting.
HUNGRY FOR MORE?
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Oh. My. These are highly addictive and oh so good. I used pepitas and chipotle chili powder, because let’s be honest, it makes everything taste better. (Seriously, try it in brownies. Popcorn. You name it.) I have a lovely spicy pumpkin soup I make for Thanksgiving and this will be the topper, for sure! Would love a wine recommendation for noshing on just the spiced pepitas, though. I can see setting these out every time I have company!
Kristen, right?! Love this and love what the way you slipped in some chipotle. As for wine, I’m thinking Chenin blanc or a really dry riesling if white, maybe carmenere or a not-too-spicy garnacha or syrah if red? But you tell me…!
Very tasty! My seeds never did turn a golden brown but I left them in the oven longer and they were a lovely light and dry texture, not chewy.
- 1 4- to 5-pound pumpkin or round winter squash
- ¾ teaspoon kosher salt, divided
- 1 teaspoon freshly ground pepper, divided
- 6 cups whole-wheat bread, torn into 1/2-inch pieces
- 1 tablespoon canola oil or grapeseed oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 pound cremini mushrooms, sliced
- 2 cloves garlic, very finely chopped
- 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
- 1 teaspoon chopped fresh sage or 1/2 teaspoon dried
- Pinch of cayenne pepper (optional)
- 3 large eggs, lightly beaten
- ½ cup low-fat milk
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 1 cup raw pumpkin seeds or pepitas
- 1 teaspoon canola oil
- 1 teaspoon fennel seed
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
To prepare stuffed pumpkin: Place rack in center of oven preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Using a sharp knife and working at a slight angle, cut a 5- to 6-inch diameter cap off the top of the pumpkin (or squash)--just like a jack-o'-lantern. (If necessary, cut a small slice off the bottom so it rests flat.) Using a metal spoon, remove the seeds and strings from the cap and the inside. (If preparing Spiced Pumpkin Seed garnish, reserve the seeds.) Season the inside with 1/2 teaspoon each salt and pepper. Place the pumpkin (or squash) on the prepared baking sheet.
Place bread in a bowl. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and celery. Cook, stirring, until just beginning to brown, 3 to 5 minutes. Reduce the heat to medium-low, add mushrooms and season with 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 6 to 8 minutes. Add garlic and cook until fragrant, about 45 seconds. Transfer the vegetables to the bowl with the bread. Stir in thyme, sage, cayenne (if using) and the remaining 1/4 teaspoon pepper. Add eggs, milk and cheese and stir to combine. Fill the pumpkin (or squash) with the mixture, pushing it down if necessary so it fits inside. (If you have extra stuffing, place it in a small baking dish, cover with foil and bake during the last hour that the pumpkin roasts.) Replace the cap on top.
Meanwhile, if preparing Spiced Pumpkin Seed Garnish: Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Rinse the reserved pumpkins seeds to remove any flesh or strings. Dry them on a clean dish towel. Toss in a small bowl with 1 teaspoon oil, fennel seed, crushed red pepper and 1/8 teaspoon each salt and pepper. Spread out on the prepared baking sheet. Roast at 350 degrees F until golden brown, about 20 minutes.
After the pumpkin has baked for 1 1/2 hours, remove the cap and use a spoon to fluff up the stuffing so it comes up higher than the top of the pumpkin (or squash). Return to the oven (without the cap) and continue baking until it is tender enough to be pierced easily with the tip of a knife (check in several spots to be sure it's done) and an instant-read thermometer inserted in the center of the stuffing registers at least 160 degrees F, 30 to 45 minutes more. Let rest for 10 minutes. Carefully transfer to a warmed serving plate. Garnish with Spiced Pumpkin Seeds, if desired.
Roasted Pumpkin Spice Nuts – A Healthy Pick-Me-Up
I used to get a 3pm slump everyday when I was eating a diet full of processed food. Now that I’ve changed my life with the information I uncovered about the food industry – my diet, my routine, and my health have transformed me to into person full of energy! I am always amazed at how I feel so much more energy now (a lot older), than I did then back when I was younger! Food is so powerful.
However, some habits have not changed. I still like to enjoy a cup of tea after lunch with a small sweet treat. Sometimes it will be a piece of fruit, or a piece of organic dark chocolate. Lately, it’s been this recipe. I love pumpkin spice (with or without actual pumpkin – haha!) as long as the ingredients are clean and organic, so last week I thought wouldn’t it be nice to make some roasted pumpkin spiced nuts. They turned out absolutely fabulous and are really ADDICTIVE! The egg white coating creates a very crispy outer shell making this treat crunchy, sweet and salty – a delicious combination for a satisfying snack to enjoy with my afternoon tea. I love that it is full of healthy fats and protein too.
This recipe would also be great to serve at all the upcoming holidays – everything from Halloween, to Thanksgiving to Christmas. Having a batch of these next to your favorite (organic) cocktail is not a bad idea either.
And just an FYI – I also included some recipe substitutions for those of you who are vegan or allergic to nuts.
Roasted spiced pumpkin seed recipe
Fall is here, pumpkins are ready and it’s that time of year ‘everything is pumpkin’. We love roasted pumpkin seeds. I purchased these raw pumpkin seeds from Trader Joes. We also love scooping out the seeds from the pumpkins and roasting those too. They’re great as a snack, sprinkle on salads or add to trail mix.
Here are 2 simple recipes we enjoy.
Roasted spiced pumpkin seed recipe
2 tsp. coconut oil or avocado oil
2-3 drops of your favorite hot sauce (optional)
Toss ingredients in a bowl until pumpkin seeds are coated. Spread on a cookie sheet.
Bake at 350 for 10-15mins, until lightly toasted.
Simple roasted pumpkin seed recipe
2 tsp. butter, coconut oil or avocado oil
Toss together until pumpkin seeds are coated, and spread on cookie sheet.
Roasted pumpkin seeds are our favorite Fall snack. They’re savory, filling, and relatively guilt free. Add a little Cajun spice to the mix and you get a truly special snack, like these easy Cajun spiced roasted pumpkin seeds.
The fun doesn’t stop when we’ve finished painting, carving, decorating, whatever-ing our pumpkins, and have packed everything away. Hell, who am I kidding, yes it does.
But everybody loves Mom’s homemade pumpkin seeds so they have to just suck it up and help me through the painfully slow process of rinsing and completely separating the seeds from every last bit of pumpkin goop.
Despite the dragging feet, and whining the whole way, in the end they’re always happy to be able to enjoy the finished product.
And this seasoning blend did not disappoint. They were toasted to perfection with the perfect blend of bold Cajun spice and a solid savory with hints of paprika and Worcestershire.
Think pumpkin seeds aren’t your thing? Think again, or at least you’ve got to give them another try.
With the proper seasoning, pumpkin seeds are an amazing snack. And this blend is one of our Fall favorites.
Cajun Spiced Roasted Pumpkin Seeds
If you’ve tried these CAJUN SPICED ROASTED PUMPKIN SEEDS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Why this recipe works
- Maple syrup, cinnamon, pumpkin spice and sunflower seeds make the best fall treat! This recipe is so easy to make, just stir and bake. And it&rsquos ready in under 10 minutes!
- Easily double or triple this recipe, the spiced sunflower seeds will last 1-2 weeks on the counter in a well-sealed jar! But I promise you, the likely won&rsquot last that long!
- Add to homemade trail mix, sprinkle in yogurt, oatmeal, or top your pancakes with these pumpkin spiced sunflower seeds! Or eat them by the handful, it&rsquos your choice!
- Spiced sunflower seeds are the perfect solution to your kids nut-free lunches and snacks! This recipe can be adjusted based on your kids preferences (no pumpkin spice, less cinnamon).
Masala Roasted Pumpkin Seeds
Inspired by chili roasted peanuts I like to buy in India, I decided to mix my pumpkin seeds up with ghee and a few different spices – garam masala, turmeric and chili powder and then bake them.
- 1 cup pumpkin seeds
- 3 tablespoons ghee or melted butter
- 2 teaspoons garam masala
- ⅓ teaspoon chili powder
- ¼ teaspoon turmeric
- ¼ teaspoon salt
- squeeze of lemon (optional)
- Take seeds out of pumpkin and remove as much pulp as possible.
- Wash the seeds in a colander to remove more access pulp and then lay them out on a paper towel to dry.
- You can make them same day by just letting them dry for about 20 minutes and patting them dry, or make them another day and store them overnight so that they completely dry on their own.
- Preheat oven to 350 degrees fahrenheit.
- In a bowl, mix the seeds well with ghee, garam masala, chili powder, turmeric and salt.
- Lay the seeds on a cookie sheet and place in the oven at 350 degrees fahrenheit. Roast for about 20 minutes, occasionally turn the seeds over so that they are evenly roasted. (Also, if they start to pop, just lower the heat a bit.)
- Take them out when they are golden brown or browned, whatever your preference.
- Lay them out to cool. They will get crunchier as they sit out and add more salt to taste or even a squeeze of lemon.
Chitra writes the food blog, The ABCD's of Cooking, which chronicles her adventures cooking American Born Confused Desi recipes. When she is not recipe blogging, Chitra can be found hosting her online cooking show and a supper club featuring Indian-inspired, vegetarian cuisine. She also teaches cooking classes and sells Indian street foods (sometimes yummy Indian tacos!) at events and artisanal markets in Brooklyn. Her cooking has appeared in the New York Times Dining Journal and she is a contributor to The Huffington Post, Gojee, The Daily Meal and Brooklyn Based.