Mind-Blowing Sweet and Spicy Pumpkin Seeds Recipe


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Come Halloween my family and I would get out the carving knives and start carving our pumpkins. Of course we would save the seeds from the pumpkin to later throw in the oven and snack on for later. We decided this year to try something different and add some spices to the seeds. Here is what we came up with and they were delicious!

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  • Pumpkin seeds must be completely dried out in the oven before combining with spices
  • 1 medium pumpkin
  • 5 Tbs. sugar
  • 1/4 Tsp. salt
  • 1/4 Tsp. ground cumin
  • 1/4 Tsp. ground cinnamon
  • 1/4 Tsp. ground ginger
  • Pinch cayenne pepper to taste
  • 1 1/2 Tbs. peanut oil

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Heat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1-C. seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 Tbs. sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 Tbs. sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

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