Best Savory Toasted Pumpkin Seeds Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAVORY ROASTED PUMPKIN SEEDS



Savory Roasted Pumpkin Seeds image

These roasted pumpkin seeds are not only deliciously flavored with savory seasonings and sea salt but also packed with protein and fiber. What a way to enjoy one of nature's most versatile fruits!

Provided by MarthaStewartWanabe

Categories     < 60 Mins

Time 50m

Yield 2 cups

Number Of Ingredients 7

2 cups pumpkin seeds, raw (2 medium sugar pumpkins)
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt, ground
1/8 teaspoon cayenne pepper, ground

Steps:

  • Preheat oven to 300°F.
  • Remove seeds from pumpkins and wash thoroughly to remove as much pulp as possible.
  • Spread seeds onto a work surface covered with paper towels and allow to air-dry for 15-30 minutes.
  • Thoroughly combine seeds with all other ingredients. Onto a large baking sheet, spread into a single layer.
  • Roast for 45 minutes to 1 hour or until seeds are lightly browned.
  • Allow to cool for 15-20 minutes and enjoy!
  • Store in an air-tight container for one to two weeks, although they don't last that long in our house. :).

Nutrition Facts : Calories 836.7, Fat 75.8, SaturatedFat 15.8, Cholesterol 15.3, Sodium 642.2, Carbohydrate 14.9, Fiber 7.9, Sugar 1.9, Protein 39.3

PERFECT CRISPY TOASTED PUMPKIN SEEDS



Perfect Crispy Toasted Pumpkin Seeds image

If pumpkin seeds are properly toasted they are wonderfully crunchy to eat, boiling the seeds in the stated amounts of water will create the best crunchy pumpkin seeds --- you will use 2 cups water to every 1/2 cup seeds and about 2 teaspoons of salt to every 2 cups water --- yield is only estimated it will depend on how much seeds you get from one medium pumpkin.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 40m

Yield 3 cups seeds

Number Of Ingredients 4

1 medium pumpkin
water
salt
1 tablespoon olive oil

Steps:

  • Set oven to 400 degrees.
  • Set oven rack to middle position.
  • Cut open the pumpkin.
  • Use a strong metal spoon to scoop out the insides of the pumpkin.
  • Separate the seeds from the stringy core.
  • Rinse the seeds under cold water.
  • In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
  • Remove from heat and drain well.
  • Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
  • Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
  • Spread out the seeds onto the cookie/baking sheet in one layer.
  • Bake for about 20 minutes or until the seeds begin to brown.
  • When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
  • Sprinkle with salt if desired.
  • Either crack open to remove the inner seed or eat whole.

Nutrition Facts : Calories 39.8, Fat 4.5, SaturatedFat 0.6, Sodium 0.1

ROASTED PUMPKIN SEEDS



Roasted Pumpkin Seeds image

Roasting pumpkin seeds is easier than it seems. Just hollow a pumpkin out, spice 'em and bake 'em for a fun snack. -Dawn Fagerstrom, Warren, Minnesota

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 2 cups.

Number Of Ingredients 4

2 cups fresh pumpkin seeds
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 250°. Toss seeds with remaining ingredients; spread evenly into a greased foil-lined 15x10x1-in. pan., Bake 45 minutes, stirring occasionally. Increase oven setting to 325°. Bake until dry and lightly browned, about 5 minutes., Serve warm or at room temperature. Cool completely before storing in an airtight container.

Nutrition Facts : Calories 110 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 339mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Related Topics