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Cinnamon Toasted Pumpkin Seeds

Pumpkin Seeds

Print Recipe
An easy, budget-friendly pumpkin seed snack
Course Snack
Cuisine American
Keyword easy vegan snacks, fall recipes, halloween, low waste, pumpkin season, scrappy cooking, zero waste, zero waste recipe
Prep Time 5 minutes
Cook Time 12 minutes
Servings 2
Calories 125
Author Cat Gavriusova

Equipment

Ingredients

  • ½ cup pumpkin seeds unshelled
  • 1 tsp olive oil

Sweet Version

Savory Version

  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast

Instructions

  • Remove the guts and pumpkin seeds from your pumpkin. Separate the seeds from the guts. I find the easiest way to do this is by adding the pumpkin seeds to a bowl with water, and allowing them to float to the top, then scooping with a slotted spoon.
  • Rinse and then dry in a cloth. Not all pumpkin residue needs to be removed here. Just do your best - it will cook off!
  • Toss in a small amount of olive oil and your seasoning blend of choice.
  • Roast at 375F for 12 minutes until toasty and crispy. Enjoy immediately, or store in a sealed container on the counter for up to three days.

Nutrition

Calories: 125kcal | Carbohydrates: 10.2g | Protein: 4.9g | Fat: 8.3g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 2.9g | Trans Fat: 0.1g | Sodium: 40.6mg | Potassium: 161.6mg | Fiber: 2.1g | Sugar: 6.3g | Vitamin A: 18.1IU | Vitamin C: 0.4mg | Calcium: 39.6mg | Iron: 1.6mg