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Spiced Pepitas


This spicy recipe makes wonderful use of the seeds from your jack-o'-lantern.

  • Yield: Makes 2 1/2 cups

Source: The Martha Stewart Show, October 2009


  • 1 large egg white
  • 1/4 cup sugar
  • 1 teaspoon coarse salt
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 1/2 cups raw pepitas (hulled green pumpkin seeds)


  1. Preheat oven to 350 degrees.

  2. In a medium bowl, beat egg white until soft and foamy. In a small bowl mix together sugar, salt, chile, allspice, cumin, and cayenne pepper. Whisk sugar mixture into egg whites. Stir in pepitas until well coated.

  3. Spread pepita mixture in a single layer on a rimmed baking sheet. Bake until golden and fragrant and seeds are almost completely dry, 10 to 15 minutes. Place baking sheet on a wire rack to cool. Spiced pepitas may be stored in an airtight container at room temperature up to 2 weeks.

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