Toasted Pumpkin Seeds: Sweet AND Savory Recipes!

November 10, 2020

As soup season approaches quickly, I wanted to share this SUPER simple way to add a little crunch and texture to an otherwise plain soup. I also add these toasted pumpkin seeds to salads and keep them on hand for easy snacking. I wanted to share BOTH my sweet and savory recipes for them— enjoy!

PS, here’s a pro tip: if your seeds become soft before you can eat them all, simply set oven to 325F and bake again for around 5 minutes. They will crisp back up as if you made them fresh that day!

Toasted Pumpkin Seeds: Sweet AND Savory Recipes!

PS, here’s a pro tip: if your seeds become soft before you can eat them all, simply set oven to 325F and bake again for around 5 minutes. They will crisp back up as if you made them fresh that day!

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Ingredients

Ingredients for sweet cinnamon pumpkin seeds:

3 cups pumpkin seeds dry— with orange stringy bits removed
2 tbsp melted coconut oil
1/2 tsp alcohol free vanilla extract
3 tbsp coconut sugar
2 tsp ground cinnamon
1/2 tsp celtic salt

Ingredients for savory pumpkin seeds:

3 cups pumpkin seeds
2 tbsp avocado oil
2 tsp smoked paprika
1 tsp celtic salt

Instructions

Remove seeds from pumpkins and rinse well under water. Using paper towels, dry them off well.
Preheat oven to 325F and prepare a baking sheet with parchment paper.
Mix together ingredients (depending on which version you’re making) and toss the seeds well to distribute the flavor evenly.
Spread pumpkin seeds on the baking sheet in a single layer.
Bake for 25-35 minutes or until golden brown, stirring every 10 minutes.
To see if they are done, remove a few seeds and set aside to cool. If they harden when cooled, they’re finished. If they stay soft, return for oven and check again after 5 minutes.