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Taco Pumpkin Seeds

Here is a hot idea from our Test Kitchen—toast seeds from a freshly cut pumpkin in taco seasoning and a bit of garlic salt. The combination packs a tasty punch! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 15 min. + cooling
  • Makes
    1 cup


  • 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


  • In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15x10x1-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.
Nutrition Facts
2 tablespoons: 70 calories, 5g fat (1g saturated fat), 0 cholesterol, 161mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein.


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Average Rating:
  • Bentlysmom16
    Nov 1, 2011

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

  • karieschneck
    Oct 25, 2010

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

  • butterfly3gayle
    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.