Spicy Roasted Pumpkin Seeds
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These spicy roasted pumpkin seeds are the perfect crunchy snack for fall. Made with simple ingredients with a kick of heat, they are a delicious way to use every part of your pumpkin.
Whether you’re carving jack-o’-lanterns or roasting a fresh pumpkin, don’t toss those seeds. Roast them instead for a quick, flavorful treat that’s ready in no time.
These chile-flavored roasted pumpkin seeds are so customizable, you can make them as mild or spicy as you like. They’re perfect for snacking, sprinkling over salads, or soup. They also make the perfect quick homemade gift in the fall.
Quick to make and full of crunch, they’re a tasty way to celebrate the flavors of fall while making sure nothing goes to waste.
Ingredients
- 1 cup of pumpkin seeds
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chile powder
- 1/4 teaspoon chile pepper flakes
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
How To Make Spicy Roasted Pumpkin Seeds
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Cut the pumpkin in half and use a large spoon to scoop out the seeds and strings.
Place the seeds into a colander and rinse under cold water to remove any pulp on the seeds.
Optionally, spread the seeds out on a towel and let them dry, this will speed up the cooking time. If you’re in a hurry, you can skip this step and just roast the seeds a little longer.
Place the pumpkin seeds into a small mixing bowl and add the vegetable oil and spices.
Toss until the seeds are well-coated in oil and spices.
Spread the seeds out on your prepared baking sheet and cook for 25-30 minutes, flipping the seeds halfway through the cooking time.
Substitutions
- Vegetable Oil: Swap with olive oil or melted butter for a richer flavor.
- Salt: Sea salt, kosher salt, can all work, adjust to taste.
- Chili Powder: Smoked paprika or cayenne pepper are great alternatives if you want a different type of heat.
Storage Tips
Let the seeds fully cool and then store them in an airtight container or glass jar. Keep them in a cool, dry place, and they should last for 3 to 4 months.
For longer storage, place them into a freezer bag and freeze for up to a year.
More Pumpkin Recipes
Spicy Roasted Pumpkin Seeds
Ingredients
- 1 cup of pumpkin seeds
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chile powder
- 1/4 teaspoon chile pepper flakes
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Cut the pumpkin in half and use a large spoon to scoop out the seeds and strings.
- Place the seeds into a colander and rinse under cold water to remove any pulp on the seeds.
- Optionally, spread the seeds out on a towel and let them dry, this will speed up the cooking time.
- Place the pumpkin seeds into a mixing bowl and add the vegetable oil and spices. Toss to coat the seeds well.
- Spread the seeds out on your prepared baking sheet and cook for 25-30 minutes, flipping the seeds halfway through.
Nutrition
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.
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Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.
