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Spicy Slow Roasted Pumpkin Seeds recipe

Spicy Slow Roasted Pumpkin Seeds recipe


  • Recipes
  • Ingredients
  • Vegetable
  • Squash
  • Pumpkin

This is the perfect snack for on the go. They are crunchy, salty and truly delicious.

46 people made this

IngredientsServes: 6

  • 415g pumpkin seeds
  • 110g unsalted butter, melted
  • 1/2 teaspoon garlic granules
  • 1 teaspoon salt
  • 1 tablespoon seasoned salt

MethodPrep:10min ›Cook:1hr15min ›Ready in:1hr25min

  1. Preheat the oven to 150 C / Gas 2.
  2. In a medium bowl, mix together the pumpkin seeds, butter, garlic granules, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a baking tray.
  3. Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted. Cool completely on the baking tray, then transfer to a serving dish.

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Reviews & ratingsAverage global rating:(51)

Reviews in English (39)

i did these for halloween with honey and garlic everyone loved them just didnt like all the cleaning of seeds first but theres probably an easy way to do it-26 Nov 2013

by mrsmambo

To make them really spicy and a little more flavorful, I added chili powder, cayenne, paprika and a touch of cumin to the garlic powder and salt mixture.-24 Oct 2009

by busymommy

I make these every year from the pumpkin we carve as a family. They are delicious. My only change is I use enough veggie oil to coat the seeds and swirl them around in it. (In place of butter) I only wish our pumpkins yielded more seeds!! These go fast!-31 Oct 2008


Roasted Spicy Seasoned Pumpkin Seeds

Last night I had a dream that was SO boring, I was actually mad at my imagination.

I won’t bore you with all the details, but a majority of the dream was me on the phone with an airlines customer service rep trying to change a flight. I’m not kidding. Just me, sitting on my couch, trying to change a flight to a later time. Huh? That might be the most boring thing I can think of. These are supposed to be dreams! Why can’t my imagination take me somewhere tropical like Hawaii for a day on the beach? Or have me win the lottery and going on a major spending spree? Or flying?

If I have one more boring dream, I am going to punish my brain by watching hours of Real Housewives. Wait, that actually doesn’t sound too bad…

One thing that isn’t boring are these roasted spicy seasoned pumpkin seeds.

Shawn gets so very excited when pumpkins start showing up at the market. Not because he can’t wait to carve them, but because he can’t wait to hack in to them and pull out all the seeds for me to roast. He will gladly sit there for over an hour scooping out pumpkin after pumpkin, and separating all the membranes from the seeds so I can roast them up for him.

I used to do just a plain salted roasted pumpkin seed, but one day after making these spicy seasoned pretzels (which is actually one of the top viewed recipes on my blog), I thought the same seasoning mix would be delicious on pumpkin seeds. That October, when I bought about 8 pumpkins after Halloween when they went on sale, I experimented and made my first batch of spicy seasoned pumpkin seeds. Shawn FLIPPED out! They made basic roasted pumpkin seeds seem, dare I say it, boring.

These roasted spicy seasoned pumpkin seeds get all their flavor the perfect mix of lemon pepper, garlic powder, salt and cayenne pepper. The flavors are really similar to Chex Mix Party Mix, so if you love that you’ll love this.

Be sure to hang on to all your pumpkin seeds this year and whip these up!


Spicy Pumpkin Seeds

Preheat oven to 350-degrees F.

Step 1

Remove seeds from pumpkin and add to a bowl of water. Separating the seeds from the pulp. It's ok if all the pulp does not comes off.

Step 2

Drain all the water and pat dry with a clean kitchen towel.

Step 3

Mix oil, lime juice, and spices. Toss with the seeds. Spread evenly on a baking sheet covered with parchment paper.

Step 4

Bake until toasted, approximately 20 minutes. Stir halfway through.

Step 5

Remove from oven, cool slightly before serving.

Salted Caramel Pumpkin Seeds

  • Melt 1 tablespoon butter (or coconut oil) and mix with 1 T. brown sugar, ¼ tsp. cinnamon, ¼ tsp. cardamom, and ¼ tsp. Himalayan salt.
  • Toss with one cup pumpkin seeds.
  • Spread on a prepared baking sheet.
  • Bake for 10 minutes at 350 degrees F.
  • Add ¼ cup almonds and toss to combine.
  • Cook for an additional 10 minutes.

Zaatar Seasoned Seeds

Za'atar is a spice blend used in the Middle East to flavor grilled meats, dips, and Pita bread. You can purchase za'atar at any Middle Eastern market or make your own blend using my za'atar recipe.

  • Mix 1-½ tsp. olive oil, 1 T. za'atar mix, and ¼ tsp. salt.
  • Toss the seasoning with one cup pumpkin seeds.
  • Spread on prepared pan and sprinkle with sesame seeds.
  • Bake for 20 minutes at 350 degrees F.
  • Toss halfway through to cook evenly.

Chamoy-Flavored Seeds

  • Mix 1-½ tsp. oil with 1 tsp. Chamoy Flavor Sauce.
  • Next, add ½ tsp. salt, ½ tsp. chili powder, ¼ tsp. cumin, and ¼ tsp. cayenne pepper.
  • Mix seasoning with the seeds until coated.
  • Bake for 20 minutes at 350 degrees F.
  • Toss halfway through to cook evenly.


How to Remove and Clean Pumpkin Seeds

  • First cut open the pumpkin either at the top if you&rsquore making a jack-o-lantern, or simply slice the pumpkin in half lengthwise if you&rsquore using it for cooking. The stem can be thrown away if you&rsquore only cooking.
  • Next, use a large spoon to scrape the pumpkin seeds and pulp away from the inner walls of the pumpkin. Set the seeds and stringy pulp into a colander.
  • Rinse the pumpkin seeds to remove any stringy pumpkin pulp. I use my hands to help separate the seeds. Discard the pulp.
  • Finally, dry them with kitchen towels. Do not use paper towels, as the seeds will stick.

A small pie pumpkin will yield about 1 cups fresh pumpkin seeds (removed from the pumpkin).


SPICY ROASTED PUMPKIN SEEDS

These yummy seeds are crunchy little bites of sweet and salty! You will need to make a double batch because these will disappear quickly!

WHAT INGREDIENTS ARE NEEDED TO MAKE THESE SWEET ROASTED PUMPKIN SEEDS?

Pumpkin seeds that have already been roasted, sugar, cinnamon, salt, nutmeg and cayenne pepper.

DO I HAVE TO PRE-ROAST THE SEEDS?

Yes, you will have to roast them. They need to be dried out before making this recipe. If you don’t, since they will be wet, the mixture will slide right off.

HOW DO YOU ROAST PUMPKIN SEEDS FROM SCRATCH?

Preheat your oven to 300 degrees. Place foil down on a baking sheet. Wash and pat dry the seeds. Add a little bit of olive oil to the foil so the seeds don’t stick. Spread the seeds in a single layer and then bake for approximately 45 minutes or so until they are golden brown.

While you are in the pumpkin baking mood, then you definitely need to check out a few of our other recipes. If you are craving bread that is full of pumpkin spice, then our bread recipe is a must try. Craving Pumpkin Whoopie Pies, then you have to head over to this recipe.

HOW TO MAKE DIY ROASTED PUMPKIN SEEDS

Once you make these spicy seeds for your family, they will definitely want more! Below is a simple version of the recipe. For your convenience there is a printable recipe card near the bottom of the post that you can print off.

In a medium sized bowl, mix together the seasonings with olive oil. Add in the pumpkin seeds. Mix well.

Place on a baking sheet in a single layer and sprinkle with sea salt. Bake 20-25 minutes, turning often.


TOASTED PUMPKIN SEED NUTRITION

  • Pumpkin seeds are a great source of manganese, phosphorous, copper, magnesium, zinc, protein, and iron.
  • The seeds in pumpkins provide a diverse group of antioxidants that aren’t found in other foods.
  • Pumpkin seeds have anti-fungal and anti-viral properties.

To learn more about the nutritional benefits of pumpkin seeds, click HERE.


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Spicy Maple Roasted Pumpkin Seeds

Nutty and crunchy with the perfect balance of sweet and spice

Easy to make and even easier to eat, these little nuggets of sweet, salt and spice are a healthy alternative to chips and processed foods without compromising flavor and taste!

Serves:

Preparation time:

Cook Time:

Ingredients

  • 2 cups unsalted pumpkin seeds
  • 2 tablespoons "Sweet Heat" Infused Maple Syrup
  • 2 tablespoons granulated maple sugar
  • ½ teaspoon cardamom

Instructions

  1. Preheat oven to 300 degrees. Spray rimmed baking sheet with non-stick cooking spray. Set aside.
  2. In a medium bowl, toss pumpkin seeds with olive oil and Sweet Heat. In a small dish, mix together maple sugar and cardamom sprinkle mixture over seeds and toss to coat.
  3. Spread seeds onto prepared baking sheet. Bake for 20 minutes, stirring half way through bake time.
  4. Allow seeds to cool completely.
  5. Store seeds in an airtight container at room temperature.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.


Sweet and Spicy Roasted Pumpkin Seeds

  • Author: Seasoned Sprinkles
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: depends on how many seeds are in the pumpkin

Description

Sweet and spicy roasted pumpkin seeds make a perfect fall snack or garnish to autumn soups and salads.

Ingredients

  • the seeds from one pumpkin, rinsed and dried thoroughly
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • 1/2 tsp black pepper
  • pinch of salt
  • 1/4 cup of honey
  • 1 tbs olive oil

Instructions

  1. Preheat the oven to 350. Stir all the dry seasonings together and set aside. Whisk together the honey and olive oil. Toss the seeds in the honey and oil mixture until coated. Toss with the dry seasonings until the seeds are thoroughly coated. Pour the seeds onto a cookie sheet lined with foil and sprayed with nonstick spray. Bake for 25 to 30 minutes, turning once midway through. Enjoy.

Notes

Amount of seeds in pumpkins will vary. This recipe assumes roughly 1 1/2 cups of pumpkin seeds.