Spicy Pumpkin Seeds Recipe
Spicy Pumpkin Seeds Recipe photo by Taste of Home
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Spicy Pumpkin Seeds Recipe

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We look forward to fall in anticipation of making these spicy pumpkin seeds. I often put some in a decorated jar to give as a gift.
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 8 servings


  • 2 cups fresh pumpkin seeds
  • 2 tablespoons canola oil
  • 1 teaspoon Worcestershire sauce
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper

Nutritional Facts

1/4 cup: 103 calories, 7g fat (1g saturated fat), 0mg cholesterol, 158mg sodium, 9g carbohydrate (0g sugars, 1g fiber), 3g protein .


  1. In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat.
  2. Line a 15-in. x 10-in. x 1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container. Yield: 2 cups.
Originally published as Spicy Pumpkin Seeds in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p243

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ooh! 104862
Reviewed Sep. 18, 2014

"I've made these for the past 3 years now! (When my husband and I share), friends and family will bring pumpkins to our home so we will make them some more! We are addicted!"

Angel182009 126714
Reviewed Aug. 31, 2014

"We have a garden and have gotten lots of pumpkins. This recipe is super easy and definitely spicy. My husband and I love spicy so I will be making this again."

Queenlalisa 77773
Reviewed Jul. 5, 2013

"These are best with big pumpkin seeds if you can find them. Some people eat the whole seed. I just eat the inside."

misshomec718 150954
Reviewed Nov. 22, 2009

"I cannot wait to try this recipe! Thanks, you made my day."

ctonseth 68240
Reviewed Nov. 1, 2009

"very flavorful, nicely spicy. Hard to stop eating them. I had to cook them a bit longer and raised the temp some to get them nicely roasted and dry."

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