I absolutely love this recipe because it’s a perfect seasonal treat that satisfies my craving for something crunchy and flavorful, while also making me feel like an autumn culinary genius. Plus, it’s super customizable and lets me control the spice level, so I can impress my taste buds and friends alike with minimal effort!
I enjoy taking the act of carving pumpkins and transforming it into a delectable fall snack: my Spicy Roasted Pumpkin Seeds. This recipe couldn’t be more straightforward.
With just a few ingredients—1 cup of raw pumpkin seeds (also known as pepitas), 2 tablespoons of olive oil, and some spices (smoked paprika, garlic powder, and a hint of cayenne)—you’ll have the perfect treat. Nutty, crunchy, and a little spicy, these seeds are highly snackable.
Ingredients
Raw Pumpkin Seeds:
Rich in protein, fiber, and beneficial fats.
Excellent for cardiovascular health.
Olive Oil:
High in monounsaturated fats.
Promotes cardiovascular health and decreases inflammation.
Salt:
Improves flavor.
Use in moderation for a harmonious sodium intake.
Paprika:
Provides hue and gentle warmth.
Offers antioxidant support for the immune system.
Garlic Powder:
Delivers a flavorful punch.
Has compounds with possible immune advantages.
Cayenne Pepper:
Delivers spicy intensity.
Might accelerate metabolism and enhance digestion.
Ingredient Quantities
- 1 cup raw pumpkin seeds (rinsed and dried)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1/2 teaspoon black pepper
Instructions
1. Set your oven to 300°F (150°C).
2. Arrange the unprocessed pumpkin seeds in a single layer on a baking sheet.
3. The seeds should be baked for 10 minutes, with occasional stirring, so that they may dry out completely.
4. Combine the olive oil, salt, paprika, garlic powder, cayenne pepper, and black pepper in a bowl.
5. Place the pumpkin seeds, which have been warmed and dried, into the bowl, and mix them well with the spice blend until they are evenly covered.
6. Cover the baking sheet with parchment paper and lay out the covered pumpkin seeds in a single layer on the sheet.
7. Heat the oven to the desired temperature. Add the seeds. Roast in the preheated oven 20-25 minutes, stirring occasionally, until they are golden brown and crispy.
8. Take the seeds from the oven and allow them to cool fully on the baking sheet.
9. If necessary, taste and adjust the seasoning.
10. The spicy roasted pumpkin seeds can be stored in an airtight container for up to two weeks.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Measuring cups and spoons
6. Spoon or spatula for stirring
7. Airtight container for storage
FAQ
- Q:Is it permissible to use different spices in place of paprika? A: Yes, you may substitute various spices for a varied taste, like cumin, chili powder, or smoked paprika, which all work well.
- Q:How should I store roasted pumpkin seeds?
B: Keep them in a container that does not allow air to get in, at room temperature, for up to one week. - Q:Should the seeds be shelled? A: No, you can roast the seeds while still in their shells. Just be sure they’re clean and thoroughly dry before you roast them.
- Q:Is it possible to leave out the cayenne pepper for a flavor that’s not as spicy? A: It absolutely is. You can adjust the cayenne or leave it out to accommodate a lower spice tolerance with this recipe.
- Q:How long should I roast the pumpkin seeds?
To achieve the desired outcome, undertake the following steps: Roast the subjects at 300°F (150°C) for approximately 20-25 minutes. During this time, make sure to stir them occasionally. The goal is to reach a state of being golden and crunchy. - Q:Is it okay to use melted butter in place of olive oil? A: Yes, you can use melted butter in place of olive oil when you want a richer flavor in your food.
Substitutions and Variations
Olive oil: If you use melted coconut oil or avocado oil, you’ll get a very different flavor profile.
Salt: Opt for sea salt or Himalayan pink salt as substitutes.
Paprika: Use smoked paprika for a smokier flavor or chili powder for more heat.
Powdered garlic: You can replace this with powdered onion or with freshly minced garlic, which will give you a more intense garlic flavor.
Cayenne pepper: Modify with red pepper flakes or use chipotle powder for a smoky warmth.
Pro Tips
1. Drying the Seeds: Make sure the pumpkin seeds are thoroughly rinsed and completely dried before starting the roasting process. Any moisture on the seeds can prevent them from becoming crispy.
2. Even Coating: To ensure all seeds are evenly coated with the spice mixture, you can use a ziplock bag to shake them thoroughly with the olive oil and spices instead of mixing in a bowl.
3. Monitor the Roasting Time: Oven temperatures can vary, so start checking the seeds around the 15-minute mark during the final roasting. Stir them every 5-7 minutes to promote even browning and prevent burning.
4. Customize Spice Levels: If you prefer a different flavor profile, feel free to experiment with other spices such as cumin or smoked paprika. Adjust the cayenne pepper for your desired level of heat.
5. Enhance Flavor After Roasting: For an extra burst of flavor, consider sprinkling a bit of flaky sea salt over the seeds immediately after they come out of the oven while they are still warm.
Spicy Roasted Pumpkin Seeds A Halloween By Product Recipe
My favorite Spicy Roasted Pumpkin Seeds A Halloween By Product Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Measuring cups and spoons
6. Spoon or spatula for stirring
7. Airtight container for storage
Ingredients:
- 1 cup raw pumpkin seeds (rinsed and dried)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1/2 teaspoon black pepper
Instructions:
1. Set your oven to 300°F (150°C).
2. Arrange the unprocessed pumpkin seeds in a single layer on a baking sheet.
3. The seeds should be baked for 10 minutes, with occasional stirring, so that they may dry out completely.
4. Combine the olive oil, salt, paprika, garlic powder, cayenne pepper, and black pepper in a bowl.
5. Place the pumpkin seeds, which have been warmed and dried, into the bowl, and mix them well with the spice blend until they are evenly covered.
6. Cover the baking sheet with parchment paper and lay out the covered pumpkin seeds in a single layer on the sheet.
7. Heat the oven to the desired temperature. Add the seeds. Roast in the preheated oven 20-25 minutes, stirring occasionally, until they are golden brown and crispy.
8. Take the seeds from the oven and allow them to cool fully on the baking sheet.
9. If necessary, taste and adjust the seasoning.
10. The spicy roasted pumpkin seeds can be stored in an airtight container for up to two weeks.
