Spicy Pumpkin Seeds Recipe

4.5 5 5
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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4.5 5 5
Publisher Photo
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.
Featured In: Spicy Appetizers
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
  • 2 tablespoons vegetable 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

Directions

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.
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

Nutritional Facts

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

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  • 2 cups fresh pumpkin seeds
  • 2 tablespoons vegetable 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
  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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Reviews forSpicy Pumpkin Seeds

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ooh! User ID: 5628505 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!"

MY REVIEW
Angel182009 User ID: 6228642 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."

MY REVIEW
Queenlalisa User ID: 15400 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."

MY REVIEW
misshomec718 User ID: 4614972 150954
Reviewed Nov. 22, 2009

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

MY REVIEW
ctonseth User ID: 3959225 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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