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Salty Sweet Roasted Pumpkin Seeds

6 servings


Under 30 Minutes Vegetarian Vegan Gluten Free

Nutritional Facts Per Serving

4 g
1 g
Show All Nutrition Facts

Nutritional Facts

1/6 of the recipe
  • Amount Per Serving % Daily Value
  • Calories 110
  • Fat 8 g
    • Saturated   1.5 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   200 mg
  • Carbohydrate
    • Fibre   1 g
    • Sugars   2 g
  • Protein 4 g
    • Vitamin A
    • Vitamin C
    • Calcium
    • Iron


  1. Spread fresh pumpkin seeds on tea towel to dry off.
  2. Meanwhile, preheat oven to 325˚F (160˚C). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder.
  3. Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week.
Recipe Options:
  1. Substitute 4 tsp (20 mL) taco seasoning for the spice mixture.
  2. Substitute any larger squash seeds if pumpkin seeds are not available.

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