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Light Roasted Pumpkin Seeds Recipe

Light Roasted Pumpkin Seeds Recipe photo by Taste of Home

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Try this zippy twist on a Halloween tradition from our Test Kitchen. It’s got just enough heat to take the chill off autumn afternoons and snackers!

This recipe is:

Healthy

Diabetic Friendly

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Light Roasted Pumpkin Seeds Recipe

Prep: 10 min. Bake: 45 min. + cooling

Yield: 8 Servings

10 45 55

Ingredients

2 cups fresh pumpkin seeds
5 teaspoons butter, melted
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper

Directions

In a bowl, toss pumpkin seeds with butter and Worcestershire sauce. Combine the sugar, salt, garlic powder and cayenne; sprinkle over seeds and toss to coat.
Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. Spread seeds in pan. Bake at 250° for 45-60 minutes or until seeds are dry and lightly browned, stirring every 15 minutes. Cool completely. Store in an airtight container. Yield: 2 cups.

Nutritional Facts 1/4 cup equals 95 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 181 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Roasted Pumpkin Seeds in Light & Tasty October/November 2006, p34

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Reviews for Light Roasted Pumpkin Seeds

Light Roasted Pumpkin Seeds

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Reviewed on Oct. 26, 2012 by gretchen74

This recipe is a tradition here at ou house after the pumkins are carved. We have tried other recipes but everyone agrees this is still the best one.

Reviewed on Oct. 30, 2011 by aubsmc

I only had one cup of pumpkin seeds so I used 3TB butter, 1 tsp. W. sauce, 1/2t. garlic powder, 1 tsp. salt, 1/2t. sugar, and 1/4t. cajun seasoning. They are excellent! Will make again!!!

Reviewed on Oct. 28, 2010 by Elfman42

In the interest of heart healthy I replaced the butter with olive oil; the results are fantastic. This is a snack that is elevated from (still wonderful) buttery/salty/crunchy to savoury with just a hint of zip from the pepper. I have one more pumpkin to carve before the end of this week and those seeds will be prepared using this recipe again!

Reviewed on Sep. 09, 2009 by Anniejones

Looks like a great recipe can't wait to try it.

Anniejones