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Smoked paprika and garlic powder punch up the flavor in this easy roasted pumpkin seeds recipe.

Source: EatingWell Magazine, October 2019


Recipe Summary

45 mins
5 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F.

  • Combine oil, paprika, garlic powder, oregano 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

1/4 cup
215 calories; protein 9.2g; carbohydrates 4.7g; dietary fiber 3.3g; sugars 1.1g; fat 17.6g; saturated fat 4g; vitamin a iu 385.3IU; folate 0.8mcg; calcium 3.7mg; iron 2.9mg; magnesium 1.7mg; potassium 19.3mg; sodium 151mg.

4 1/2 fat