These Spicy Toasted Pumpkin Seeds are crunchy and so tasty. These toasted pumpkin seeds are a quick and healthy snack too!
It’s fall, y’all! Yay! The leaves are changing and the air is crisp. Pumpkins are popping up around every corner around here. Pumpkin carving time is here! So if you’re getting ready to carve pumpkins, be sure to save those pumpkin seeds to make these Spicy T0asted Pumpkin Seeds.
These Spicy T0asted Pumpkin Seeds couldn’t be easier. Toss the seeds with a few seasonings, send it to the oven for a quick visit and you’ll have a tasty and healthy snack in no time. Yes, healthy! Did you know that pumpkin seeds, as well as other hard squash seeds and kernels, are a good source of Protein, Magnesium, Zinc, Vitamin E and Vitamin B-complex?
Scrape the innards out of the pumpkin (or squash), separate the seeds from the squishy, stringy stuff, then rinse and spread the seeds out to dry. Once they’re dry, toss them with you favorite seasoning combo. Then spread them evenly on a baking sheet and bake until toasted.
For this recipe, I used a spicy combo with a bit of olive oil. A sweet mix, like cinnamon, sugar, and butter would be pretty tasty too! Don’t hesitate to adjust the seasoning proportions to your liking. The recipe below is just a guideline. Be creative! Make it yours! And be sure to keep a watchful eye while the pumpkin seeds are baking to avoid burning as ovens can vary in cook times.
These Spicy Toasted Pumpkin Seeds are a great snack option for movie night, or pack to take along for that next football game or road trip. They’ll disappear real quick, so make sure to pack plenty.
- 1 cup pumpkin seeds, rinsed and dry
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne powder
- ½ ounce olive oil
- Preheat oven to 375-degrees F.
- In a bowl combine all ingredients until seed are coated well.
- Spread evenly on a baking sheet and bake until toasted and slightly browned, about 15-20 minutes, tossing halfway through. Watch carefully to avoid burning as all ovens vary on cook times. Remove from oven, and let cool before serving.
Originally posted October 9, 2011. Updated October 11, 2015.