Toasted Pumpkin Seeds—3 Recipes, 3 Delicious Flavors

Here are three of my favorite recipes — and favorite way to eat them? Handfuls at a time, washed down with a cold pumpkin ale!

Remove as much of the pulp as possible from your pumpkin seeds. In a small saucepan, bring 3 cups water and 2 tablespoons fine-grained salt to a boil (a drizzle of oil also helps to prevent boil-over). Add 1 cup pumpkin seeds and boil for 10 minutes.

Strain the seeds and shake dry, then toast using one of the recipes below.

Garlic Pumpkin Seeds

01.

Ingredients 1 cup pumpkin seeds 1 tablespoon olive oil 1 teaspoon Worcestershire sauce 1 teaspoon garlic powder

In a medium-sized bowl, toss the pumpkin seeds with oil, Worcestershire, and garlic.

Line a baking sheet with parchment paper (not necessary, but helpful for scooping the seeds off later). Spread the seeds across the baking sheet in a single layer. Bake for 15 to 20 minutes, stirring halfway through, until the seeds are golden on all sides.

02.

Curried Pumpkin Seeds

Ingredients 1 cup pumpkin seeds 1 tablespoon melted coconut oil 2 teaspoons curry powder

Preheat oven to 375°F. In a medium-sized bowl, toss the pumpkin seeds with oil and curry.

Line a baking sheet with parchment paper (not necessary, but helpful for scooping the seeds off later). Spread the seeds across the baking sheet in a single layer. Bake for 15 to 20 minutes, stirring halfway through, until the seeds are golden on all sides.

03.

Sweet ‘n Spicy Pumpkin Seeds

Ingredients 1 cup pumpkin seeds 1 tablespoon olive oil 2 teaspoons packed brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cayenne 1/4 teaspoon ground cumin

Preheat oven to 375°F. In a medium-sized bowl, toss the pumpkin seeds with oil and spices.

Line a baking sheet with parchment paper (not necessary, but helpful for scooping the seeds off later). Spread the seeds across the baking sheet in a single layer. Bake for 15 to 20 minutes, stirring halfway through, until the seeds are golden on all sides.

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