92 Ratings
  • 5 star values: 49
  • 4 star values: 23
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 4

Our family's favorite is this unusually tasty way to use those pumpkins seeds from your Halloween jack-o'-lanterns.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.

    Advertisement
  • Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.

  • Bake in preheated oven until crispy, about 45 minutes.

Nutrition Facts

220 calories; 18.7 g total fat; 8 mg cholesterol; 340 mg sodium. 8.2 g carbohydrates; 8.5 g protein; Full Nutrition


Reviews (76)

Read All Reviews

Most helpful positive review

Rating: 5 stars
11/03/2007
After spending the day trying various pumpkin seed recipes (6 total) this is by far the best! I was leary of this recipe being too "hot" for my children but No! They love it! Even more so than the cinnamon and sugar recipes. It's not too salty and not too sweet. I used basic Tabasco Sauce. (Would add more dashes of sauce for adults.) Outstanding! Read More
(46)

Most helpful critical review

Rating: 1 stars
11/05/2009
I've roasted pumpkin seeds before and this recipe sounded quick and easy but they were awful. I rated them a one only because I had to. Read More
(2)
92 Ratings
  • 5 star values: 49
  • 4 star values: 23
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
11/03/2007
After spending the day trying various pumpkin seed recipes (6 total) this is by far the best! I was leary of this recipe being too "hot" for my children but No! They love it! Even more so than the cinnamon and sugar recipes. It's not too salty and not too sweet. I used basic Tabasco Sauce. (Would add more dashes of sauce for adults.) Outstanding! Read More
(46)
Rating: 4 stars
10/22/2007
Yummy!! I am usually a bit hesitant to try a recipe that doesn't have a number of reviews but I went out on a limb on this one. It was well worth it. These are really good. I used more than a couple drops of hot sauce (more like a few dashes) and was afraid it was going to be too much. Nope just right. Perfect balance between sweet and salty with a little bit of heat. Also I let them cook closer to an hour and moved them around on the pan every 15 minute or so. Made just about 2 cups (2 pumpkins worth) last night and between my bf and I I'll bet they'll be gone by tonight. Now if I can just come up with a reson to buy more pumpkins.... Read More
(26)
Rating: 4 stars
10/12/2008
These are addicting. I added extra hot sauce for some more kick and they are still pretty mild. Next time I think I will increase the sugar just a bit as they aren't very sweet. I was hesitant about the worchestshire but it added a nice depth of flavor. Good recipe! Read More
(11)
Advertisement
Rating: 2 stars
08/17/2009
Really need to up the seasonings came out bland and burnt. Read More
(7)
Rating: 5 stars
10/09/2011
AS AN ADDITIONAL NOTE TO THE REVIEW BELOW: One of the things that really made the difference with these I believe was letting the seeds dry out completely before baking them. I rinsed and put them on a paper-towel lined baking sheet overnight. Also my husband just tried these and he says that there was no possible way I could have made these any better. He says he'll be growing more pie-pumpkins for me next year just so he can get the seeds! These are that good! Oh wow I've been making different varieties of roasted pumpkin seeds for years and after just taking these out of the oven and being unable to stop eating them this recipe is going straight into my autumn recipe file!! I couldn't believe how good these were! The only changes I made weren't that significant--I used Smart Balance Light instead of butter to cut the calories a little used a tad extra brown sugar and replaced the hot sauce with a good dash of cayenne pepper (didn't have a spicy enough hot sauce that I liked on-hand). I also baked these for only 35 minutes stirring every 10 minutes or so to make sure they didn't stick to the cookie-sheet and burn. I can't wait to serve these at our annual pumpkin-carving party--I know they're be a hit. Thanks for the yummy and super-easy recipe!! Read More
(7)
Rating: 5 stars
10/20/2007
This smells wonderful when cooking. Just the right balance of sweet and salty. I guess I am a novice to pumpkin seeds I didn't realize that you eat the shell. Read More
(7)
Advertisement
Rating: 5 stars
01/27/2009
Delicious! Will be a yearly tradition. Thanks for sharing! Read More
(5)
Rating: 5 stars
11/10/2007
Fantastic recipe! I left the hot sauce off for my kids. Loved them and will make every year. Read More
(5)
Rating: 5 stars
10/30/2009
I wish there were more stars that I could give these seeds! I have been eating pumpkin seeds every year all my life. I decided to see if there was something different I could do for a special treat for the boys and decided on this one. Am I glad I did. I went by the recipe exactly. They reminded me somewhat of kettle corn with a little spice (but not too much for the kids). All the kids and hubby really loved them. Next year we'll have to save more seeds. Thank you Lotus! Read More
(4)