After all the sweet treats like pumpkin spice lattes, hot chocolates, and cookies, by the end of spooky season I just want something savoury, which makes spicy roasted pumpkin seeds a perfect snack after I’ve carved my pumpkin! They’re healthy, easy to make, and are better for the environment rather than throwing them out!
Less than 5 minutes
Less than 20-25 minutes
How To Make Spicy Roasted Pumpkin Seeds
I’m not going to give exact measurments for this because everything pumpkin has a different amount of seeds. I’d follow a similar spice ratio to my crunchy spicy chickpeas recipe, but again, measure this with your heart depending on how much heat you like.
To use up the rest of the pumpkin, here’s how to make pumpkin puree.
- Pumpkin seeds
- Olive oil
- Chilli powder
- Garlic powder
- Black pepper
Preheat the oven to 200°C (400°F).
If you’ve just carved your pumpkin then pick the seeds out from the guts, and rinse thoroughly to get rid of any remaining guts. Then dry them off, and put them in a bowl.
Grease a baking pan with olive oil.
Add a big dollop of olive oil to the bowl and your spices, give a good mix until the seeds are evenly coated.
Pour your seeds onto your baking tray and spread out.
How long you cook these for depends on the size of your seeds and how crispy you like them. Particularly small seeds could cook as quick as 5 minutes, while large ones could take up to 20 minutes. The sweet spot is to cook for 10 minutes, and then give them a try. Personally I like things on the crunchy sides so I cooked mine for 15 minutes.
And that’s it! Easy homemade spicy roasted pumpkin seeds!
The exact breakdown depends on how much seeds, oil, and spices you use. The breakdown below is based on 100g of pumpkin seeds with 2 tablespoons of olive oil.
|Energy||k / 685cal||k/171cal|
What do you think of these spicy roasted pumpkin seeds? Have you ever made them?