Mini Pumpkin For Recipe

This is a simple recipe for roasted pumpkin seeds, it is a tasty treat with a wide variety of flavour choices. They can be spicy and hot or kept simple. It is a matter of personal taste.

Making this pumpkin seed recipe is quick and easy and if you are already heating up the oven for another dish, it is a cost-effective way to use the energy wisely and use an otherwise empty shelf. 

Pumpkin seeds are a healthy food with a superb level of fibre and nutrients.

Look out for seasonal produce if possible and check for bargains. It is always good to shop around for the best price for your pumpkins.

Using up the seeds in this way is another incentive to avoid waste and you will discover a delicious and healthy snack or side dish too. Use your imagination when making this pumpkin seed recipe. You can make them sweet or savoury.

Health Facts of Pumpkin Seeds

Pumpkin seeds contain:

  • Vitamin K
  • B vitamins
  • Vitamin C
  • Vitamin E
  • Zinc
  • Manganese
  • Phosphorus
  • Magnesium
  • Calcium
  • Iron
  • Potassium
  • A useful source of unsaturated fats such as alpha linolenic acid or (ALA)
  • A proficient level of antioxidants
  • High fibre

28g (1 oz) of pumpkin seeds will provide 5g of dietary fibre, 5.5g of fat (mostly unsaturated alpha linolenic), 15g carbs, 5.3g protein, and about 126 calories.

Pumpkins suggestion for recipe

The Recipe

Easy Roast Pumpkin Seeds Recipe

Easy Roast Pumpkin Seeds Recipe

Recipe by Janine Moore
5 from 4 votes

This is a simple recipe for roasted pumpkin seeds — a tasty treat with a wide variety of flavour choices. They can be spicy and hot or kept simple.

Course: SnacksCuisine: AmericanDifficulty: Easy
Servings

36

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

55

kcal

Ingredients

  • 255 grams 255 Raw pumpkin seeds

  • 30 ml 30 Olive oil or melted coconut oil

  • Half a teaspoon of salt

  • Half a teaspoon of garlic powder

  • A sprinkle of black pepper

  • A sprinkle of paprika

Directions

  • Preheat the oven to 180c.
  • Prepare a baking sheet with a drizzle of olive or coconut oil.
  • Rinse the raw pumpkin seeds in a sieve or colander and remove the pumpkin fibres.
  • Next dry the seeds, using a clean tea towel gently pat them dry. (They crisp up better if they are dry before baking.)
  • In a bowl, add the dry pumpkin seeds and seasonings and toss together with some of the olive or coconut oil, use enough to coat the seeds so that the seasonings cover well.
  • Spread the pumpkin seeds evenly on the baking sheet and put into the preheated oven.
  • Bake for around 15 minutes, tossing them every few minutes to get them evenly baked, until they are a light brown toasted colour. Taste the seed to see if they are crisped enough.
  • Once you have removed the pumpkin seeds from the oven, leave them to cool a little before serving. They can be served warm or cold. Enjoy your tasty snack.
Roast Pumpkin Seeds

Tips

Optional if you like hot spice: use some chilli flakes or a shake of cayenne pepper. Hot or smoked varieties of paprika are also a nice flavour addition.

Use your imagination and create your own roast pumpkin seed flavours. 

Sweet, spiced pumpkin seeds are also delicious. Just use a sprinkle of mixed spice or cinnamon on the seeds before baking. After sprinkle a little dusting of icing sugar over the crispy pumpkin seeds. 

Roast pumpkin seeds can be stored in an airtight container for up to 2 weeks.

These seeds make a great crunchy topping for Simple Pumpkin and Garlic Soup Recipe

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