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Spiced-Toasted Pumpkin Seeds

Serving Size
Cooking Time

1 cup

10-15 minutes

Prep Time




A very easy-tasty snack...simple to alter for your taste.
Spiced-Toasted Pumpkin Seeds

Cooking Class:

Spiced- Toasted Pumpkin Seeds

I loved eating these as a kid…anything crunchy. Mom didn’t spice her seeds with cumin and curry, because she probably didn’t have those spices in her cupboard, in the 70s. She probably used oil, salt, pepper and garlic. I’m sure we had all those ingredients when I grew up.

I like spicy Indian foods, so I thought using the spices could give the seeds a flavor I love. The smokey oil would ad a tasty element too. This has got to be one of the easiest recipes in the book. It’s simple to alter it to your taste…just add the seasonings you like!

There are a couple important things you need to do for sure when you are preparing this recipe. First, be sure to get as much pulp off as you can, when you are rinsing and separating the seeds. Second, be sure to let the seeds get really dry after rinsing before toasting. I dried mine on a screen. It took a couple days to get them dry. 

That’s it…pretty simple! Short class today…Thanksgiving week!

Homemade chili powder recipe:

Get the smokey oil I used:

(earns commissions)


1/2 teaspoon salt

1/4 Homemade chili powder

1/4 teaspoon garlic powder

1/4 teaspoon cumin powder

1/4 curry powder

2 Teaspoons olive oil (Texana-Smokey Mesquite Infused Olive Oil

About 1 cup of Pumpkin seeds (rinsed & dried…could take a day or 2)

Mix the above together and spread on a foil lined tray.

Bake at 350 for 10-15 minutes, stirring every 5 minutes. The longer you bake them, the crispier they get and the spices will taste more toasted.

Let cool.


Please watch the video for step-by-step instructions.


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