Garlic bread meets pumpkin seeds in this baked pumpkin seed recipe--and they really hit it off!

Carolyn Casner
Source:, October 2017




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F.

  • Spread pumpkin seeds in one layer on a large rimmed baking sheet. Roast, stirring once, for 40 minutes.

  • Meanwhile, combine Parmesan, garlic powder and salt in a small bowl. Remove the pumpkin seeds from the oven and carefully transfer to a medium bowl. Pour egg white over the pumpkin seeds and stir to coat. Sprinkle Parmesan mixture over the pumpkin seeds; stir to coat. Return the pumpkin seeds to the baking sheet; spread in an even layer. Bake until lightly browned, 10 to 15 minutes more. Cool completely before serving.


To make ahead: Store airtight for up to 3 days.

Nutrition Facts

89 calories; protein 4.4g 9% DV; carbohydrates 9.4g 3% DV; exchange other carbs 0.5; dietary fiber 3g 12% DV; sugarsg; fat 4g 6% DV; saturated fat 1.1g 6% DV; cholesterol 2.9mg 1% DV; vitamin a iu 42.4IU 1% DV; vitamin c 0.1mg; folate 2mcg 1% DV; calcium 37.9mg 4% DV; iron 0.6mg 3% DV; magnesium 43.8mg 16% DV; potassium 164.4mg 5% DV; sodium 215.4mg 9% DV; thiaminmg 1% DV.

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
I followed the directions as written and these were far too salty. I actually gagged. If I make it again I will cut down on the salt and garlic salt Read More