Nutritional yeast gives roasted pumpkin seeds a cheesy flavor without any dairy.

Devon O'Brien
Source: EatingWell Magazine, October 2019


Recipe Summary

5 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F.

  • Combine oil, nutritional yeast, onion powder and salt in a medium bowl. Add pumpkin seeds and toss to coat. Spread evenly on a rimmed baking sheet.

  • Bake the seeds, stirring occasionally, until dry and toasted, 40 minutes to 1 hour.


Tip: Whether you're carving jack-o'-lanterns or prepping a pie pumpkin, save the seeds for these tasty treats. Squash seeds work too! (Try butternut, kabocha or spaghetti squash seeds.) To get the seeds recipe-ready: Place them in a bowl of warm water (the seeds float to the top, making them easier to separate from the threads) and remove any flesh that's sticking to them. Drain and pat with a towel to dry well.

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

Nutrition Facts

215 calories; protein 9.4g 19% DV; carbohydrates 4.4g 1% DV; dietary fiber 3.2g 13% DV; sugars 1g; fat 17.5g 27% DV; saturated fat 4g 20% DV; cholesterolmg; vitamin a iu 100IU 2% DV; vitamin c 0.1mg; folate 0.2mcg; calcium 1.2mg; iron 2.7mg 15% DV; magnesium 0.3mg; potassium 16.3mg 1% DV; sodium 150.8mg 6% DV.