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My kids love these pumpkin seeds and want them every fall. A little bit of pulp in the mix really adds to the flavor, so don't rinse the seeds. —Gwyn Reiber, Spokane, Washington
Nutritional Facts 1/4 cup equals 122 calories, 9 g fat (4 g saturated fat), 15 mg cholesterol, 158 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Kids' Favorite Pumpkin Seeds in Taste of Home October/November 2010, p99
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Reviewed on Nov. 17, 2012 by germanycook
I never roasted pumpkin seeds before - something my Mom always did though - and this was super tasty. The worster sauce/garlic combo is perfect!
Reviewed on Oct. 29, 2012 by yarngirl421
I have tried to make pumpkin seeds the last few years and they NEVER turned out ...until now. This recipe rocks! I highly recommend it.
Reviewed on Oct. 29, 2012 by MamaKandiKane
Just made these seeds! Very yummy and easy!!! Will make again!
Reviewed on Oct. 28, 2012 by isiscrystal
I hadn't made or eaten roasted pumpkin seeds since I was a kid, but for some reason this year I was hungry for them. I looked at a ton of different seed recipes and finally decided this one looked the tastiest. Made the recipe as written, (including not rinsing the seeds). We LOVED these - they have such a bold, yummy taste! Even with the cayenne, they aren't too spicy at all. I wouldn't be worried about serving it to kids like others have mentioned. I highly recommend this recipe!
Reviewed on Oct. 31, 2011 by eli05
nice flavor
Reviewed on Oct. 15, 2011 by RJSauer
Haven't made these yet, but wondering how long will they be good if stored properly. Thinking of making a large batch ahead of time for a party!
Reviewed on Oct. 10, 2011 by jacko1
sounds great but I didn't hear anyones concern about the cayanne pepper in a kids snack. I dont use that pepper too much. could it be left out and still have good flavor?
Reviewed on Oct. 09, 2011 by lenorw
I make this every Halloween now. It is the best roasted pumpkin seed recipe I've had! The Worcestershire sauce makes the recipe and I wouldn't leave it out. I think I made 5-6 batches last year and couldn't keep up with demand.
Reviewed on Oct. 09, 2011 by mistydragon
Thanks, everyone, I always wondered about that! Can't wait to make this!
Reviewed on Oct. 08, 2011 by redhotretriever
Great recipe, good for trail mixes. My bunnies loved them but when cooking for bunnies toast plain, no butter, etc. as bunnies are vegetarians!
Reviewed on Oct. 08, 2011 by Rockamama
Yes, you eat the shells also. They are thin and provide fiber. I didn't know you could leave some of the pulp! I'm excited to make this soon!
Reviewed on Oct. 08, 2011 by ctippett
Try using a tablespoon of bacon ranch dressing instead of butter....pretty good!
Reviewed on Oct. 08, 2011 by blazek320
Mistydragon, the pumpkin seeds do not have shells...you eat the entire seed as it is when it comes out of the pumpkin. Great receipe!
Reviewed on Oct. 08, 2011 by michelle12468
@mistydragon, yes you can eat the shells. Just make sure the seeds are completely crunchy and they are easier to eat....love love love pumpkin seeds, can't wait to make this tonight! This can also be done with squash seeds.
Reviewed on Oct. 08, 2011 by mistydragon
So you eat the shells?
Reviewed on Oct. 31, 2010 by aug2295
Tasty! I lowered the butter by a tbsp and didn't put in the Worcestershire and they were awesome.
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