Ingredients
Makes about 2 1/2 cups
Preheat oven to 350°F. Line large rimmed baking sheet with parchment; spray with nonstick spray. Whisk egg white, lime juice, and oil in large bowl. Add next 4 ingredients; whisk. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly. Bake until toasted and fragrant, stirring often, about 24 minutes. Cool on sheet.Do ahead:Can be made 5 days ahead. Store toasted seeds airtight at room temperature.
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Reviews (20)
Back to TopGreat snack. I start with roasted, salted pumpkin seeds and I would not bake over 17-18 minutes.
LN83
Peoria, IL
4/3/2021
I just made these for the 5th straight year and for the last 3 they've been a huge hit with friends and my now 6 year old nephew (who just threw a fit because I wasn't there to make them this year). I guess I can say they've become a tradition.
macultra
Aurora, CO via St. Louis, MO
10/27/2012
Every time I make this for a party, I get request for the recipe. It has a strong flavor but is so good with cocktails and beer.
Anonymous
Orlando, Fl
7/9/2012
I love love LOVE these and make them every year. I can't believe I haven't reviewed them before. I use a bag of the raw pepitas from Trader Joes and snack on these all throughout the fall. They are delicious on salads, or just with cocktails, especially for a Halloween party. I find them completely addicting!
lamb2love
Seattle
10/2/2011
WOW! I normally don't like pumpkin seeds at all, but this recipe is amazing. I did make a few pantry changes, I used lemon juice instead of lime and brown sugar instead of granulated. I would recommend this recipe to anyone.
Philxylina
Poway, Ca
11/4/2010
Absolutely loved this recipe! I didn't have quite enough pumpkin seeds so I threw a few pretzels in the left over mix. It was awesome. I think I've found a new recipe for Chex Mix.
macultra
St. Louis, MO
10/31/2010
Holy Pumpkin Party! These are quite tasty and very easy. I get requests for them every year. The only drawback is that it will make your house smell like curry for days. I like curry, but it the smell gets old.
pickledplatypus
Austin, Texas
10/17/2009
Easy and quick to make. Loved the flavor. Will definitely make this on a regular basis. Notes I made to my recipe: 1TB lime juice requires 1/2 a lime, 12 oz pumpkin seeds is approx 350g
mlang11
10/10/2009
Delish, and so easy. We live in a small flat in London and the whole place did smell like curry for days! I think these would be nice in a pretty jar with a ribbon to present to a host of a party as a little gift.
Anonymous
London, UK
2/1/2008
I love this recipe! I wasn't exact on the measurements and added a tad more cayenne. They were a big hit on Thanksgiving Day. I made more and have been putting them on salads!
qcheatham
Palmyra, PA
11/29/2007
I made these using a garam masala spice rub from Seattle chef Tom Douglas. I doubled the recipe and these were fabulous. Everyone wants them again.
hollyellis
Redmond WA
11/1/2007
Oh my goodness these are good. I just made them and they are still warm. I used raw pepitas (hulled pumpkin seeds) and it actually took the full time --- I stirred several times. Love them.
Anonymous
Seattle, WA
10/31/2007
Delicious, and a nice kick!
Anonymous
Boston, MA
10/29/2007
I am not a fan of pumpkin seeds, but I really liked this. I served it at Thanksgiving, and again this week (March, 2007) for a simple snack to have with drinks. Everyone loved it. Gave the recipe away to one guest. Would probably not bake as long in the oven. But great flavor and (I hope) a healthy alternative.
JohnnyBGd
Long Beach, CA
3/11/2007
Love these...I made them as a pre-dinner munchy for Thanksgiving day & I came back today to find the recipe again so I can make some more. Even the people in my family who claim not to like curry enjoyed them too. Super easy to prepare & I agree with some previous posters that a little less time in the oven is just fine.
Anonymous
Chicago, IL
1/24/2007
