Print This Recipe

Print
Spiced Pumpkin Seeds Photo: Raymond Hom

Spiced Pumpkin Seeds

Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch. Pumpkin seeds (or pepitas) provide bone-strengthening magnesium and copper, cholesterol-lowering phytosterols, and anti-inflammatory omega-3 fatty acids.

Whole Living, October 2010 http://www.marthastewart.com/130731/spiced-pumpkin-seeds
2.916665
Rated
58.3333100(24)24
  • Yield Makes about 1 cup

Ingredients

    • Pumpkin seeds
    • 1 tablespoon extra-virgin olive oil
    • Kosher salt and pepper
    • 1 pinch cinnamon
    • 1 pinch cumin
    • 1 pinch cayenne
    • 1 tablespoon honey

Directions

  1. Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
  2. Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
  3. Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.