Garlic-Parmesan Roasted Pumpkin Seeds

Garlic-Parmesan Roasted Pumpkin Seeds

1 Review
From:, October 2017

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

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 cups pumpkin seeds
  • ⅓ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 egg white, beaten until frothy


  • Prep

  • Ready In

  1. Preheat oven to 300°F.
  2. Spread pumpkin seeds in one layer on a large rimmed baking sheet. Roast, stirring once, for 40 minutes.
  3. 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 information

  • Serving size: ¼ cup
  • Per serving: 89 calories; 4 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 4 g protein; 2 mcg folate; 3 mg cholesterol; 0 g sugars; 0 g added sugars; 42 IU vitamin A; 0 mg vitamin C; 38 mg calcium; 1 mg iron; 215 mg sodium; 164 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, ½ carbohydrate

Reviews 1

October 31, 2017
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By: biolou08
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
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