Spicy Toasted Pumpkin Seeds


Remember how we said you could use the pumpkin seeds you had left over from when you made the Baked Pumpkin with Red Onion and Sage? Well, here’s a great way to fix them (That’s a Southern way of talking for those of you not blessed to be born in the Deep South). It’s a rather snackish sort of recipe, but you could also be very happy using these seeds as salad toppers.

  • 1 cup raw pumpkin seeds
  • 1 1/2 tsp. olive or coconut oil
  • tsp. paprika
  • 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. sea salt
  • Dash black pepper, cayenne, garlic, and onion powder if desired


  • Preheat the oven to 350 degrees. Place the pumpkin seeds in a colander and rinse off any stringy bits, then toss them around to remove most of the water. Dump them onto paper towels or cheesecloth and pat them dry.
  • Now you can transfer the seeds to a large mixing bowl. Drizzle the seeds with oil, then add the seasonings. Stir it all together until the seeds are evenly coated.
  • Spread the seeds onto a baking sheet. Make sure they are in a single layer so they toast properly. Bake the seeds for 20 – 25 minutes, stirring them around a few times so they cook instead of burning in spots. They are done when you can smell them sizzling and they look golden on the outside. Cool the seeds on a plate, then store them in an airtight container if you don’t plan to eat them right away.

Adapted from Spiced Pumpkin Seeds Recipe © 2014 Joanna Pruess.  All rights reserved.


This entry was published on October 25, 2014 at 7:05 pm. It’s filed under Healthy eating, Recipes and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: