Tasty Pumpkin Seed Recipes


Roasted Pumpkin Seeds

Many families carve pumpkins for Halloween, but for some, the fun comes after the carving is over. The pumpkin seeds that remain can transform into a delicious snack. If you still have decorative pumpkins adorning tables and porches, don’t toss the guts. Separate the seeds from the pulp, give them a rinse, and you’re on your way to roasting.

When you reach your fill of all the sweet treats, you’ll be glad to have a healthy snack on-hand. Pumpkin seeds are packed with a variety of nutrients. In fact, about 2 tablespoons of shelled, roasted pumpkin seeds contain 2 grams of fiber, 8 grams of protein and 8% of your daily iron.

Whether you like them salty or sweet, these recipes are a perfect way to add some flavor to your pumpkin seeds.

Asian Zing

2 cups pumpkin seeds
1 tablespoon olive oil
1 tablespoon soy sauce
1½ teaspoons ground ginger

Toss pumpkin seeds with soy sauce and ground ginger.
Spread the pumpkin seeds in an even layer on a baking sheet.
Bake at 300° for 20 minutes.

Buffalo Ranch

1 tablespoon butter, melted
1 tablespoon buffalo sauce (preferably Frank’s)
2 cups pumpkin seeds
1½ tablespoons ranch seasoning mix

Spread the pumpkin seeds in an even layer on a baking sheet; roast at 275° for 20 minutes.
Melt butter in microwave, mix with buffalo sauce.
Pour mixture over seeds, then sprinkle with ranch seasoning.
Bake for 5 more minutes or until the seeds are dry.

Garlic Parmesan

2 tablespoons butter, melted
2 cups pumpkin seeds
½ teaspoon garlic powder
1 tablespoon grated Parmesan
¼ teaspoon black pepper

Spread the pumpkin seeds in an even layer on a baking sheet; drizzle with olive oil and salt.
Roast at 350° for 5 to 10 minutes.
Melt butter in microwave, add garlic powder, pepper and grated Parmesan.
Pour mixture over seeds until evenly coated.
Bake for 5 more minutes or until the seeds are dry.

Pumpkin Pie

2 tablespoons butter
2 cups pumpkin seeds
3 tablespoons brown sugar
1½ teaspoons pumpkin pie spice

Melt butter in microwave, add brown sugar and pumpkin pie spice.
Spread the pumpkin seeds in an even layer on a parchment paper-covered baking sheet.
Roast at 350° for 30 minutes.

Spicy Garlic

2 cups pumpkin seeds
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cayenne pepper

Spread the pumpkin seeds in an even layer on a baking sheet; drizzle with olive oil.
Blend the spices in a small bowl; pour over the pumpkin seeds, making sure they are evenly coated.
Roast at 350° for 7 to 12 minutes.

Traditional

2 tablespoons butter, melted
2 cups pumpkin seeds
A few pinches of salt

Melt butter in the microwave, toss with pumpkin seeds in a bowl to coat.
Spread the seeds in a single layer on a baking sheet; sprinkle with salt.
Roast at 300° for 45 minutes, stirring occasionally.

Zesty Mexican

2 tablespoons butter
2 cups pumpkin seeds
1 teaspoon fresh cilantro
1 tablespoon taco seasoning
1 tablespoon lime juice

Melt butter in the microwave, toss with pumpkin seeds in a bowl to coat.
Add cilantro and taco seasoning.
Spread the seeds in a single layer on a parchment paper-covered baking sheet.
Roast at 275° for 20 minutes.
When finished, drizzle with lime juice.