Pumpkin Seeds Three Ways

I have no doubt you’ll have some pumpkin carving going on in the next couple weeks, and there is no way you should throw out the seeds.  I usually make plain roasted seeds, but thought that there was definitely an opportunity to spice them up with some fun flavor combos this year – Chili Lime, Sweet & Spicy, and Rosemary & Olive Oil.

With each of the flavor combinations I made, I started by boiling the seeds in salted water for 10 minutes before roasting to plump them up with a little flavor. From there, I mixed one cup of boiled seeds the spice mixtures and roasted at 375 for 18 minutes, stirring twice.

One medium pumpkin yielded three cups of seeds, so it was just enough to make a batch of all three! Keep Reading for all three recipes!

For all three recipes below mix together all flavor ingredients first.  Then stir in the pumpkin seeds until covered.  Spread on a foil-lined baking sheet in an even layer and bake at 375 degrees for 18 minutes, stirring twice.

Chili Lime


1 cup blanched pumpkin seeds
2 tsp canola oil
1 tsp cayenne pepper
1/2 tsp each salt and pepper
1 tsp lime zest
1 tbsp lime juice

Sweet & Spicy


1 cup blanched pumpkin seeds
1 egg white
1 tsp cayenne pepper
1 tablespoon sugar

Rosemary & Olive Oil


1 cup blanched pumpkin seeds
1 tsp olive oil
1 tablespoon fresh chopped rosemary (or 2 tsp dried)
1 tsp sea salt

With each recipe, I sprinkled more of the dry ingredients onto the seeds as they came out of the oven.

These would be great for a tailgate, or just some general fall snacking.  Give them a try and let me know which one is your favorite!

Have a wonderful Monday, guys!


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