"Roasted pumpkin seeds are seasoned with a hint of spice and garlic in this easy fall recipe." — lauratyler
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To make them really spicy and a little more flavorful, I added chili powder, cayenne, paprika and a touch of cumin to the garlic powder and salt mixture.
I made this recipe yesterday. Too much butter. All the spices slid off the seeds along with the butter. The seeds themselves came out ok but very plain as none of the spices stayed on the seeds. I would recommend 1/2 the butter.
I make these every year from the pumpkin we carve as a family. They are delicious. My only change is I use enough veggie oil to coat the seeds and swirl them around in it. (In place of butter) I only wish our pumpkins yielded more seeds!! These go fast!
Use half the butter or double everything else. Excellent flavor!
I will cut back on the salt next time but these have a great flavor. Oh, definitely half the butter like the first person said!
I only had about 2 cups of pumpkin seeds. I cut the butter to 2 tsp (I find that it only needs about 1 tsp per cup usually) and the seasoned salt to 1 1/2 tsp but kept the garlic powder the same. I did not add regular salt, I didn't think it was necessary. I checked at 45 min and they were done and did not need further cooking. We thought these were good, but not the best we have ever made. I might add more garlic powder next time (my husband is a big garlic fan).
My 16 yr. old daughter made these and added spicy cajun seasoning. They turned out good and crunchy.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Roasted Pumpkin Seeds
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 423
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