Spiced Pumpkin Seeds

I’ve made this several times and each time they are gone quickly. My family loves them. I rinsed and clean the pulp off the seeds and let dry over night. Well actually a few days busy schedule. Double and Used olive oil only 1/2 tsp of salt , garlic powder instead of the garlic salt to my 4 cups of seeds. Delicious!

I have made this a couple times. I keep the basic instructions and ingredients, butter and Worcestershire. Then change the seasoning

Taste was great, texture was not. Will follow other’s tips for throughly drying the seeds before throwing them in oven next time.

This was delicious! Made as directed except only cooked 30 mins

I followed this recipe for my acorn squash seeds and it worked perfectly thanks for the recipe

Used seasoned salt, garlic powder, olive oil…yum!!!

The only thing that I did differently was to boil the cleaned, dried seeds in salted water, then dried before following the recipe. Spot on delish!

Excellent cooking method and seasonings. I boiled minutes then pored into strainer and rinsed with cold water until seeds were cool. Let drip in Strainer while i made seasoning. Did 1/2 butter/veg oil and DOUBLED the rest of spice and flavoring. Followed baking instructions exactly, no issues with burning. I think because of using veg oil and NOT drying seeds.

We substituted Earth Balance for butter and used garlic powder. They are crispy but not overly and have a lot of flavor. They are satisfying for the crunch and salt need. A great healthy snack.

Yum! These are my favorite! I doubled the ingredients for 3 cups of seeds and piled them on a parchment-lined baking sheet for 1.25 hours. Stirred once. They are just perfect.

Really tasty and so easy to make! The Worcestershire sauce made me pause but it works perfectly for these. My kids love it and think it taste exactly like microwave popcorn (but I didn’t tell them it’s healthier ??) You can reduce the salt (since the worchestershire sauce has sodium) and I used coarse sea salt to add more texture. Will be saving this to make next fall

I don’t like garlic salt so I used garlic powder. I also cooked at 280 for 1.5 hours stirring every 15 minutes. That made it 5 stars for me.

Yummy!!!

I also quadrupled the recipe and did half salt, half seasoning. Baked at 300 for 1 hour and they are perfect! I added salt right after they came out as well and mixed it in! My boys love them!

I quadrupled the recipe and used 3 cups of seeds, cooked it as instructed. It was gone in hours – everyone loved it. Do not need to pre boil the seeds!

Amazing! I doubled the spice mix because I read the comments and I used olive oil like the video said in place of butter. I will be making these again soon! I will be actually be buying pumpkins just for the seeds lol looks like our carving and baking skills are gonna improve too!

They turned out awesome. I tweaked the recipe a bit, didn’t have Worcestershire sauce and I used onion salt, garlic salt and a Smokey spice blend. I baked them for 30 mins in the shallow pan then I transferred them to a baking sheet for another 30 mins to make sure the roasted evenly and browned evenly. My 5 year old loves them.

Love it! I make these every fall!

Love this recipe. Super savory with lots of flavor, and crunchy delicious texture you don’t want to stop eating.

Amazing flavor! It’s added some seasoned salt and cooked for a few minutes longer than an hour to make it extra crunchy! Thanks!

I used 2 tsp seasoned salt instead of the 1/2 tsp salt, and kept everything else the same. Also, I do NOT wash off the pumpkin seeds or soak them in salt water. Instead, just pull off the pumpkin threads, but leave them covered in the pumpkin ‘goo’. Gives them more of a pumpkin flavor that way. I do cook them a little slower as it helps them to dry off and break down the seeds a bit better.