Seasoned Pumpkin Seeds

Rating: 4.14 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Not the old roasted and salted pumpkin seeds.

By Paula DiBacco

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
20 mins
total:
1 hr
Servings:
16
Yield:
4 cups
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 300 degrees F (150 degrees C).

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  • Mix pumpkin seeds, olive oil, chili powder, tamari, and garlic powder in a resealable 1-gallon plastic bag. Seal bag and knead to coat the seeds with seasonings. Spread coated seeds on a baking sheet in an even layer.

  • Bake in preheated oven for 15 minutes, then turn the seeds over. Bake until pumpkin seeds are lightly toasted and fragrant, about 15 more minutes. Remove from oven and sprinkle lightly with salt. Cool before serving; store in an airtight container in refrigerator.

Nutrition Facts

Per Serving:
164 calories; protein 7.2g; carbohydrates 5.6g; fat 13.9g; sodium 73.1mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Amy Jo McCord
Rating: 5 stars
08/21/2012
Although soy sauce and tamari tuh-MAHR-ee are both made from fermented soybeans Japanese tamari is thicker darker and richer than its counterpart. Think of it as the kinder gentler (and less salty) soy sauce. It has a more complex smooth flavor compared to the sometimes harsh overwhelming bite of a salty soy sauce. Read More
Helpful
(9)

Most helpful critical review

Shelley Byrne
Rating: 1 stars
11/13/2015
We did use soy sauce as we were unable to find the tamari here. Too salty and too spicy. Read More
Helpful
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Amy Jo McCord
Rating: 5 stars
08/21/2012
Although soy sauce and tamari tuh-MAHR-ee are both made from fermented soybeans Japanese tamari is thicker darker and richer than its counterpart. Think of it as the kinder gentler (and less salty) soy sauce. It has a more complex smooth flavor compared to the sometimes harsh overwhelming bite of a salty soy sauce. Read More
Helpful
(9)
Kimberly Gorniak
Rating: 4 stars
10/14/2012
I added 1t. cumin and reduced the garlic powder to 1t. Awesome! I might buy more pumpkins just for the seeds to make again!! Read More
Helpful
(3)
bd.weld
Allstar
Rating: 4 stars
08/15/2015
I didn't have tamari sauce nor was I going to run out and buy some. I used soy sauce instead. Nevertheless these were good although next time I will add about a 1/4 teaspoon of cayenne to add another dimension. Read More
Helpful
(1)
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Shelley Byrne
Rating: 1 stars
11/13/2015
We did use soy sauce as we were unable to find the tamari here. Too salty and too spicy. Read More
Helpful
(1)
Vanessa Convard
Rating: 5 stars
11/25/2019
AMAZING! These are so delicious! I used reduced sodium soy sauce and only a teaspoon (for health reasons) but if you like your seeds salty then you probably want to use the full amount recommended. They are not hot spicy just flavorful. These are a new favorite. Read More
sunny.robey@mail.com
Rating: 5 stars
05/07/2016
On a quest to get more pumpkin seeds into DH's diet we tried several. This was our favorite. Did use Tamari. We loved it. I might make a change somewhere down the road (maybe a little more heat) just my style to play with a recipe - but this is excellent just the way it is. Read More
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