Spicy Garlic & Parmesan Roasted Pumpkin Seeds

When we’ve carved pumpkins in the past, we always just threw the seeds and all out.  I decided to save the seeds from the pumpkin my husband and daughter carved last night, and make some roasted pumpkin seeds.  I’ve never actually had roasted pumpkin seeds, nor has my husband so we’re not sure how they’re SUPPOSED to taste, but we think they turned out pretty good!  I got the recipe from The Novice Chef’s food blog and with my love of garlic, it sounded like something I’d like!  Not to mention today is Halloween and garlic keeps the vampires away!

Spicy Garlic and Parmesan Roasted Pumpkin Seeds


pumpkin seeds (I ended up with probably 3/4 of a cup)

olive oil


garlic powder

cayenne pepper

parmesan cheese


Preheat oven to 300.

Remove seeds from pumpkin “guts” and wash well in a colander.  Try to get all the pumpkin bits you can out.  Dry as well as you can on paper towels and put into a small ziploc bag.  Add about a teaspoon of olive oil (forgive me but I didn’t measure anything!) and estimate the rest of the seasonings based on your preference for the seasoning.  Note that you don’t want to put a ton of cayenne!  Close bag and shake well, coating all the seeds.  Cover a pan with foil and spray with nonstick cooking spray.  Spread the seeds out over it as evenly as you can, in a single layer.  Bake for about 40-50 minutes, turning halfway through.

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Spicy Garlic and Parmesan Roasted Pumpkin Seeds





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The pumpkin our seeds came from…it’s rockin’ now!








The Verdict:  Well it’s a lot of work having to separate the seeds from the pumpkin goo, but I think it’s worth it.  It’s one of those holiday traditions that may not be the EASIEST thing but should be done.  These had a wonderful taste, now I can’t wait to do the pumpkins that are on our front door display!


One response to “Spicy Garlic & Parmesan Roasted Pumpkin Seeds

  1. Pingback: Pumpkin Puree’ « Cooking With Christen

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