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Seasoned Pumpkin Seeds

Seasoned Pumpkin Seeds

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    1 h
Paula DiBacco

Paula DiBacco

Not the old roasted and salted pumpkin seeds.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Mix pumpkin seeds, olive oil, chili powder, tamari, and garlic powder in a resealable 1-gallon plastic bag. Seal bag and knead to coat the seeds with seasonings. Spread coated seeds on a baking sheet in an even layer.
  3. Bake in preheated oven for 15 minutes, then turn the seeds over. Bake until pumpkin seeds are lightly toasted and fragrant, about 15 more minutes. Remove from oven and sprinkle lightly with salt. Cool before serving; store in an airtight container in refrigerator.
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Reviews

COOKYKAMP2
5

COOKYKAMP2

8/21/2012

Although soy sauce and tamari [tuh-MAHR-ee] are both made from fermented soybeans, Japanese tamari is thicker, darker, and richer than its counterpart. Think of it as the kinder, gentler (and less salty) soy sauce. It has a more complex, smooth flavor compared to the sometimes harsh, overwhelming bite of a salty soy sauce.

K1mb4
2

K1mb4

10/14/2012

I added 1t. cumin and reduced the garlic powder to 1t. Awesome! I might buy more pumpkins just for the seeds to make again!!

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