Pumpkin Pie Seeds Recipe

Pumpkin Pie Seeds Recipe

How To Make Pumpkin Pie Seeds

In this recipe, pumpkin pie seeds are seasoned with a variety of spices then baked until they’re crunchy and perfectly toasted.

Preparation: 10 minutes
Cooking: 55 minutes
Total: 1 hour 5 minutes



  • 1cuppumpkin seeds,raw, cleaned, preferably from a sugar pumpkin
  • 4cupswater
  • 4tspsalt
  • 1tbsunsalted butter
  • 1tbswhite sugar
  • 1tspcinnamon,ground
  • ¼tspginger,ground
  • ¼tspnutmeg,ground
  • ¼tspcloves,ground
  • tspcardamom,ground
  • 1tbspwhite sugar,or to taste


  1. Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse.

  2. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.

  3. Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.

  4. Melt butter in a large microwave-safe bowl for about 1 minute, until melted. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices.

  5. Spread seeds out onto the prepared baking sheet in a single layer.

  6. Bake in the preheated oven for 45 minutes to 1 hour or until toasted and crunchy. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.


  • Calories: 116.45kcal
  • Fat: 9.39g
  • Saturated Fat: 2.33g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 3.00g
  • Polyunsaturated Fat: 3.44g
  • Carbohydrates: 5.22g
  • Fiber: 1.19g
  • Sugar: 3.36g
  • Protein: 4.92g
  • Cholesterol: 3.82mg
  • Sodium: 325.75mg
  • Calcium: 15.55mg
  • Potassium: 133.93mg
  • Iron: 1.47mg
  • Vitamin A: 12.36µg
  • Vitamin C: 0.33mg
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