Roasted Spiced Pumpkin Seeds
Looking for a fun snack for a Halloween party? Reserve the pumpkin seeds from all of the pumpkins carved for jack-o’-lanterns or cut up and roasted for pumpkin puree. Make crunchy, sweet Roasted Spiced Pumpkin Seeds. Referred to as ‘pepitas’, they are good all by themselves as a seasonal snack or strewn atop fall salads and even apple-pear crisps. Make sure to remove the outer husks from the interior green seed. It is the seed that is so good to eat, not the husk-covered seed.

  • 2 cups raw, cleaned and hulled pumpkin seeds
  • 1 tablespoons melted butter
  • 1 tablespoon lime juice
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • Optional spices: 1/4 teaspoon cayenne pepper, 2 teaspoons chile powder and/or 1 teaspoon Vietnamese cinnamon

    Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick spray. Mix the hulled green pumpkin seeds with the melted butter, lime juice, sugar and salt, and your spice choice: mix until the seeds are evenly coated. Spread the seeds evenly over the cookie sheet and roast for about 20 minutes until the seeds are lightly browned, turning them every 5 minutes or so. Remove from oven and cool completely. Keep stored in airtight container for up to one week.

  • Recipe Seeds: Pumpkins

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