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

Taco Pumpkin Seeds Recipe

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Here is a hot idea from the CW test kitchen - toast seeds from a freshly cut pumpkin in taco seasoning and a bit of garlic salt. The combination packs a tasty punch!
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min. + cooling
MAKES: 8 servings


  • 1 cup seeds from freshly cut pumpkin, washed and dried
  • 2 tablespoons vegetable oil
  • 1 to 2 tablespoons taco seasoning
  • 1/4 to 1/2 teaspoon garlic salt

Nutritional Facts

1 serving (2 tablespoons) equals 70 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 161 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.


  1. In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325° for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks. Yield: 1 cup.
Originally published as Taco Pumpkin Seeds in Country Woman September/October 1999, p40

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Reviewed Nov. 1, 2011

"I normally do not like pumpkin seeds, but with this recipe I do! Very easy to just keep snaking on them!!!"

Reviewed Oct. 25, 2010

"Was a very easy recipe and will make it again for sure."

Reviewed Oct. 25, 2009

"Tasty, with a little zing. I only used the 1 Table. of taco seasoning because my daughter doesn't like anything too spicy. This had just the right amount."

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