October 8, 2011

Toasted Pumpkin Seeds Three Ways


If you’ve been carving some of these:


Then maybe you should make some of these:


Cinnamon Sugar

1 cup pumpkin seeds

1 egg white

1/4 cup brown sugar

1 tsp cinnamon

1/4 tsp clove

1/4 tsp nutmeg

1/4 tsp ginger


Salt and Pepper


1 cup pumpkin seeds

1 egg white

1 tsp freshly ground pepper

1 tsp coarse sea salt




1 cup pumpkin seeds

1 egg white

3 Tbs brown sugar

1 Tbs chili powder

1/2 tsp cumin

1/2 tsp salt

1/4 tsp cayenne

1/4 tsp onion powder


Preheat oven to 400. Line a sheet pan with parchment paper.

Bring a large pot of water to a boil. Add a few tablespoons of salt. Boil pumpkins seeds for 10 minutes – similar to pasta. Drain seeds and let cool a bit. 

In a small bowl, beat egg white until slightly frothy. Beat in spices. Mix in seeds until well coated.

Drain excess egg mixture off of seeds and spread onto parchment.

Bake Cinnamon Sugar seeds for 12-15 minutes (careful, these burn fast) and Salt & Pepper and BBQ for 17-20 minutes until crispy and barely browned.


  1. Wow, sounds great. Great seasonal treat.
    Thanks Morgie,
    luv u, uncle Ken and aunt Sue.

  2. I've never boiled my seeds before roasting. Can you tell me about this technique? What is the benefit of the "pre-boil?

  3. Boiling the seeds seems to make them crisper when you bake them. It also allows the salt to penetrate all the way through the seed instead of just on the outside of the shell.

  4. Hi Morgan! Thanks so much for sharing your pumpkin seed recipes. I have never taken the time to embellish pumpkin seeds like this but they sound so yummy, I may have to go get a real pumpkin just to try out your technique. I saw your post over at "Weekend Wrap Up Party"