Spicy Roasted Pumpkin Seeds (pepitas)
A guide to making delicious roasted pumpkin seeds using a variety of spices and flavor ideas. Also included are clear instructions on how to remove the seeds from the pumpkin and how to clean them.
Servings: 4 servings
Calories: 176kcal
Equipment
Ingredients
- 2 cups fresh pumpkin seeds
- 1 tablespoon olive oil
- 1 teaspoon fresh lime juice
- ¾ teaspoon sea salt
- ¼ to ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon chipotle pepper powder
- ½ teaspoon coriander powder
- ½ teaspoon sumac
Instructions
Preheat oven to 350°F.
- Remove seeds from pumpkin and rinse in a bowl of water, separating the seeds from the pulp. It's ok if all the pulp comes off. Drain all the water. Add oil, lime juice, salt, and spices, and mix to coat well.
- Spread evenly on a baking sheet covered with parchment paper. Bake until toasted, approximately 20 minutes, tossing after 10 minutes.
- Oven temperatures vary, so time may need to be adjusted. Remove from oven, and cool slightly before serving.
Notes
- Nutrition Info only applies to Spicy Roasted Pumpkin Seeds.
- If you will be carving the pumpkin to make a jack-o-lantern, begin by slicing the top off the pumpkin as you normally would. Otherwise, slice the pumpkin in half to access the pumpkin seeds more easily.
- A long serrated knife, or a large carving knife (from a carving kit), are the best tools for the job.
- Using a large spoon, ice cream scoop, or carving spoon (from a carving kit) to scrape the inside of the pumpkin. Remove the seeds and stringy fibers & guts.
- Another great tool for scraping the seeds out of the pumpkin is the lid from a mason jar.
- Store pumpkin seeds in a ziplock bag and store for up to a week.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 114mg | Fiber: 6g | Sugar: 0g
