Spicy Pumpkin Seeds

As promised, here is the recipe for some spicy pumpkin seeds. Again, it is super simple and if you want just good ole fashion pumpkin seeds I will let you know how to modify.


  • 1 cup raw pumpkin seeds
  • 1/2 tsp olive oil
  • 1/4 tsp salt
  • ground red pepper (aka. cayenne pepper)

Makes about 2 servings. 130 cals. per serving.

Preheat oven to 350°F. Take pumpkin seeds and rinse them in a colander. Once you have removed most of the remaining pumpkin, place on paper towel and pat dry. In a bowl, add pumpkin seeds, olive oil, and salt. (Here is where you stop adding for plain pumpkin seeds.) Next add ground red pepper to taste. I used about 4 dashes and resulted with mildly spicy seeds that have more of an after warmth (not burn) rather than a jolt of spice. Mix.

Place foil on a baking sheet and then spread seeds in a flat layer. Bake for 12-15 minutes until crunchy and slightly golden. Let cool on sheet before storing. If you store before they are cool they will become soft again because of the heat and moisture.

This is a simple recipe you can have fun with. I really like spicy food so I chose to add a kick. Maybe try out your favorite seasoning or go for a sweet flavor with some cinnamon sugar. There should be more pumpkin seed batches to come!