Light Roasted Pumpkin Seeds Recipe

5 5 5
Light Roasted Pumpkin Seeds Recipe
Light Roasted Pumpkin Seeds Recipe photo by Taste of Home
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Light Roasted Pumpkin Seeds Recipe

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5 5 5
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling

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

Preheat oven to 250°. In a bowl, toss pumpkin seeds with melted butter and Worcestershire sauce. Mix remaining ingredients; toss with seeds. Spread evenly in a 15x10x1-in. pan coated with cooking spray.
Bake until seeds are lightly browned and dry, 45-60 minutes, stirring occasionally. Cool completely before storing in an airtight container. Yield: 2 cups.
Originally published as Roasted Pumpkin Seeds in Light & Tasty October/November 2006 , p34

  • 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
  1. Preheat oven to 250°. In a bowl, toss pumpkin seeds with melted butter and Worcestershire sauce. Mix remaining ingredients; toss with seeds. Spread evenly in a 15x10x1-in. pan coated with cooking spray.
  2. Bake until seeds are lightly browned and dry, 45-60 minutes, stirring occasionally. Cool completely before storing in an airtight container. Yield: 2 cups.
Originally published as Roasted Pumpkin Seeds in Light & Tasty October/November 2006 , p34

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Reviews forLight Roasted Pumpkin Seeds

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ms11145 User ID: 1604521 66087
Reviewed Aug. 1, 2013

"I love fall because it means pumpkins. I roast the seeds after carving our pumpkins. I realize that this recipe deals with seeds that you purchase. But I tried it with the hulls and it worked okay. If using already shelled seeds, I would cut down the butter by 1 tsp., though."

MY REVIEW
gretchen74 User ID: 1540547 160808
Reviewed Oct. 26, 2012

"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."

MY REVIEW
aubsmc User ID: 4410313 98615
Reviewed Oct. 30, 2011

"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!!!"

MY REVIEW
Elfman42 User ID: 3891696 160794
Reviewed Oct. 28, 2010

"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!"

MY REVIEW
Anniejones User ID: 4395469 114235
Reviewed Sep. 9, 2009

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

Anniejones"

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