Roasted Pumpkin Seeds (Pepitas)
This post may contain affiliate links. Please read my disclosure policy.
For the third post in “Ode To Pumpkin Week”, we’re paying tribute to the treasure found inside of the pumpkin — pepitas! Yes, these little seeds are as fun to pronounce as they are to eat. So no English-accented “pay-pee-tuhs”, please — these are “peh-pee-tahs” (touch your tongue to the back of your front teeth to pronounce the soft “t”). Bueno. :)
While I’ve never been a huge fan of the tough white seeds pulled directly from a pumpkin, I love these raw, hulled little green seeds (found inside the white ones)! Always roast a few batches every fall to have on hand for snacking or to throw in salads, granola, Chex mix and such. The seasoning options are endless, but I’ve listed a few below for ideas. While at home visiting my folks today, we whipped up two quick batches to enjoy while watching “Glee” — a blend with chili, lime, and cumin powder (pictured on the right), and another with herbs de provence (left). Both were quite delicious, and the combination of flavors coming from the oven was (surprisingly) appetizing!
So pay a visit to a local seed/nut merchant, and roast up a batch. I assure you they’re muy delicioso!
An easy and delicious recipe for roasting pumpkin seeds (pepitas). Plus, lots of seasoning ideas, detailed instructions, and helpful photos!
- pepitas (raw, hulled pumpkin seeds)
- olive oil, melted butter or cooking spray (preferably olive oil)
- garlic salt
- chili powder + lime juice
- herbs de provence (or Italian seasoning)
- smoked paprika
- cinnamon + chili powder
- worcestershire sauce + seasoned salt
- Preheat oven to 350 degrees. Grease baking sheet or line with aluminum foil.
- In a bowl, mix pumpkin seeds with a small amount of olive oil (or butter, or lightly cover with cooking spray); use just enough oil so that they are just very lightly coated. Add salt and seasoning to taste, and mix so that seeds are fairly evenly coated.
- Transfer seeds to cooking sheet, and bake for about 15-25 minutes (or until seeds are cooked and begin to lightly brown). Remove trays every 10 minutes to stir the seeds and check for doneness. Let cool and serve.