Baked Pumpkin Seeds

Pumpkins should be available all year round and not just for Halloween because they’re perfect for snacks, soups and so much more.

This baked pumpkin seed recipe comes from our friends at Home Made Simple and believe us, it’s that simple so enjoy this autumn season with some seasonal flavour.


296 g (2 cups) pumpkin seeds

30 mL (2 tablespoons) light cooking oil (vegetable, peanut, or other)

5 mL (1 teaspoon) cayenne, garlic powder, cumin, curry, or any favourite—add more or less to taste

5 mL (1 teaspoon) salt


  1. Preheat oven to 177° C (350° F).
  2. Remove seeds from pumpkin and rinse with water to remove any remaining pulp. Dry seeds between two paper towels.
  3. Mix oil with spices and/or salt, and toss mixture with seeds.
  4. Spread seeds over a baking sheet. Bake seeds approximately 30 minutes or until crisp and very lightly browned, tossing occasionally.


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