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Light Roasted Pumpkin Seeds

Try this zippy twist on a favorite Halloween tradition. These amped-up pumpkin seeds have just enough heat to take the chill off autumn afternoons! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    2 cups

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

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Reviews

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Average Rating:
  • ms11145
    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.

  • gretchen74
    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.

  • aubsmc
    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!!!

  • Jppasero
    Oct 26, 2011

    No comment left

  • Anukr
    Oct 18, 2011

    No comment left

  • Elfman42
    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!

  • Anniejones
    Sep 9, 2009

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