Recipe Image

Garlic-Parmesan Roasted Pumpkin Seeds

  • 10 m
  • 1 h
Carolyn Casner
“Garlic bread meets pumpkin seeds in this baked pumpkin seed recipe—and they really hit it off!”


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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019