Pumpkin Seeds Recipes

Roasted pumpkin seeds

Preheat the oven to 140 C / Gas mark 1. Line a baking tray with baking parchment or aluminium foil.
After removing the seeds from the pumpkin, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking tray.

Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking tray before serving.

Sweet & Spicy Pumpkin Seeds
1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds
Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.

Pumpkin Pie Spice

2 cups pepitas
1 tablespoon olive oil
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon fine salt
1. Preheat oven to 300*F. Line cookie sheet with foil or parchment paper.
2. Combine all ingredients and spread in a single layer on prepared sheet pan.
3. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Curry Lime

2 cups pepitas
1 tablespoon olive oil
2 tablespoons fresh lime juice
1.5 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon fine salt
1. Preheat oven to 300*F. Line cookie sheet with foil or parchment paper.
2. Combine all ingredients and spread in a single layer on prepared sheet pan.
3. Bake for 20 minutes, stirring halfway through. Seeds should be golden and crunchy.

Honey Roasted Pumpkin Seeds with Cinnamon

2 cups raw fresh pumpkin seeds, washed and pumpkin goop picked off
2 tablespoons butter
2 tablespoons olive oil or coconut oil
3 tablespoons honey
1 teaspoon cinnamon

Preheat the oven to 350 degrees. If your pumpkin seeds are wet from washing, dry them a bit on a clean dish towel or on paper towels. Place the pumpkin seeds in a medium bowl.
In a small microwave safe bowl add the butter, oil or coconut oil, and honey. Microwave until the butter melts and the honey is runny. Pour the honey mixture over the pumpkin seeds and stir. Add the cinnamon and stir again.
Line a rimmed baking sheet with parchment paper so that the paper hangs over both ends. Dump the pumpkin seeds in to the middle of the paper and place it in the oven. Bake for 30 to 40 minutes until the seeds and honey are a deep golden brown, stirring every 10 minutes.
When the seeds are roasted, remove from the oven and stir again. Stir a few times as the cool to keep them from sticking in one big lump. Enjoy the seeds once they are cool enough to eat. Store uncovered for up to one week.

Cinnamon-Brown Sugar Pumpkin Seeds

Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
1 tablespoon unsalted butter, melted
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
Pinch of kosher or sea salt, to taste

Preheat the oven to 400 degrees. Line a baking pan with parchment paper.
Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.

In a bowl, toss the pumpkin seeds with the melted butter, brown sugar, and cinnamon. Season with a touch of salt. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.

Caramelized Pumpkin Seeds Recipe

1 pumpkin (medium)
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 tablespoon butter
2 tablespoons brown sugar

To roast seeds, preheat oven to 300.
Scoop seeds from pumpkin; pull from fibers, discarding the fibers. Rinsing the seeds is not necessary but if you do, pay dry with paper towel.
Place 1 cup seeds in a bowl. Add oil and salt; toss to coat evenly. Place seeds in a single layer on a baking sheet. Roast for 30-45 minutes or until seeds make a popping sound and become golden, stirring occasionally.
To caramelize seeds, in a medium skillet melt butter over medium heat. Add brown sugar and stir until combined. Stir in roasted pumpkin seeds. When seeds just begin to sizzle, stir constantly for 1-2 minutes or until seeds are coated with melted sugar and turn deep brown. Be careful not to scorch. Remove from heat and transfer to a sheet of foil to cool, breaking up any clumps.

Zucchini Noodles with Basil-Pumpkin Seed


Basil-pumpkin seed pesto
½ small yellow onion, roughly chopped*
1 garlic clove, roughly chopped
2 cups packed fresh basil leaves (arugula works, too)
½ cup pepitas (green pumpkin seeds), toasted**
⅓ cup olive oil
2 teaspoons red wine vinegar, to taste (or lemon juice)
Pinch of red pepper flakes
Salt, to taste
Zucchini noodles
3 large zucchini
1 pint cherry tomatoes (Heather served her tomatoes whole; I halved mine vertically)
Fresh basil leaves, for garnishing

To prepare the pesto: In a food processor, combine the onion (if using, see notes), garlic, basil, toasted pepitas, olive oil, vinegar and red pepper flakes. Blend until smooth and season with salt, to taste (I added about ½ teaspoon—if the mixture tastes overwhelmingly oniony, don’t worry, it will mellow in a few minutes. I added another teaspoon of vinegar to help balance the flavors).
To prepare the noodles: Spiralize the zucchini with a spiralizer or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater. Toss the zucchini with pesto until well coated, and season with salt (I added another ¼ teaspoon).
Transfer the pesto noodles to a large platter and sprinkle with the cherry tomatoes. Tuck the fresh basil in to the corners to garnish.