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Spiced Pumpkin Seeds

Spiced Pumpkin Seeds

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Carolyn

Carolyn

These pumpkin seeds make a great tasting and healthy snack.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
  3. Bake for 1 hour, stirring occasionally.
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Reviews

BARB72
508

BARB72

10/22/2005

I just tried these tonight and pulled them out of the oven not two minutes ago, and they're perfect. My first attempt at pumpkin seeds last year ended in disaster. Thankfully, the good folks at allrecipes.com make it so I can rely on other cooks' experience and suggestions to make sure that doesn't happen again. After reading the reviews, I doubled everything except the Worcestershire for the 2 1/2 cups of seeds I had, substituting seasoned salt for regular salt, and baked them at 300 for an hour, plus 8 more minutes for that extra crunch. I did use Parkay butter spray and sprinkle on Parmesan for that last 8 minutes. They're the perfect texture and taste. I'm putting this one in my recipe box. Thanks for a great recipe, Carolyn, and thanks to everyone else for their comments that helped me make such a great snack!

Margo
304

Margo

11/17/2005

I make this recipe myself but substitute the butter with olive oil which is healthier and doesn't burn. Very yummy!

PRATE002
269

PRATE002

1/25/2004

I roast pumpkin seeds on a regular basis, and I always use this recipe now that I have found it. I must warn you: the more spice mixture you use, the better they are! The perfect balance for me is actually quadruple the mixture and still 2 cups of seeds. Also, for the salt I use 1/3 regular salt and the rest seasoned salt and they are soooooooo good! Thanks for the recipe!

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