Spiced Pumpkin Seeds Recipe - Allrecipes.com
Spiced Pumpkin Seeds Recipe
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Spiced Pumpkin Seeds
Oven-roasted pumpkin seeds. See more

Spiced Pumpkin Seeds

Recipe by  

"These pumpkin seeds make a great tasting and healthy snack."

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Original recipe makes 2 cups Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 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!

Most Helpful Critical Review
Oct 13, 2008

Learn from my mistake! I followed all of the suggestions to boil and then dry them for 24 hours. Watch them carefully because mine burned very quickly. I'm sure it's obvious to most, but the hour of cooking is only if they are fresh out of the pumpkin! The house smells like burnt popcorn!

Nov 17, 2005

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

Jan 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!

Jan 25, 2004

I followed someone's advice and quadrupled the amount of seasoning but kept the 2C pumpkin seeds. It turned out great! I ended up taking them to my son's teacher the next day just so I'd stop munching on them. My son said his preschool class enjoyed them too. The only other change is that I soak my seeds in salt water overnight, because that's what my mom always did.

Jan 30, 2008

These were unbelievable... really!!! I've never tried pumpkin seeds before, but after tasting these, I was hooked. They were crunchy and delicious right out of the oven... but JUST as crunchy and delicious the next day... and the day after that! The flavor reminded me a little of the original check mix... absolutely amazing! If you have any reservations about trying these... don't. Trust me, there is no possible way you won't like them.

Jan 25, 2004

This was easy to make and the flavor was good but I guess it is just a texture thing with me. I don't care for the way they chew up. It is like eating sunflower seed shells. My family thought they were ok. By the way an easy way to clean out a pumpkin is with a metal Ice Cream Scoop.

Jan 25, 2004

These were good. Careful with how much margarine you use....too much makes them soggy.


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  • Calories
  • 90 kcal
  • 5%
  • Carbohydrates
  • 8.9 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 214 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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