Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.

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Recipe Summary

Makes 1 cup


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

  • In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.


Reviews (14)

81 Ratings
  • 5 star values: 16
  • 4 star values: 32
  • 3 star values: 21
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
I've been making this recipe for years. I have found that that it takes many minutes, probably 6-10, stirring constantly, to get the right amount of browning of the seeds. I use a wok over medium-high gas heat and generally you need to start hearing a few a the seeds pop before you are close to being done. Then you must get them out of the wok immediately to avoid burning. I typically make a double batch. One other tip. The most tedious part of this recipe is separating the seeds from the pulp. Performing this in a large bowl partially filled with water is very helpful as the seeds will float up and are easily separated, especially with a slotted spoon (I have a vintage 1950s Flint arrohead stainless steel one that is also great for scraping out the innards--it was a wedding gift to my parents and is virtually indestructible).
Rating: 5 stars
Deeeee-lish!!! I've made these probably 10 times since I first saw her make them on her 1/2 hour show 10-12 years ago. Love!! Hubby and I practically fight over them!
Rating: 4 stars
We loved these. Only used a pinch of cayenne- kids present. Served them in a small bowl that I placed in a hollowed out small pumpkin. Cute and tasty snack.
Rating: Unrated
The most DANK pumpkin seeds out there. I slightly altered it by adding lemon zest and substituting brown sugar in the dry rub, and frying with almond oil. Seriously the most amazing way to use those pumpkin left overs!
Rating: Unrated
These were soooo good! They didn't last ten minutes at game night!
Rating: Unrated
I was BEGGED by my children to make these!!! No problem!!! So good and healthy as anything sweet can be!!!
Rating: Unrated
I'm trying to find the recipe Martha had on the sow today... October 14, 2009. Can't seem to find it on the website.. help?
Rating: Unrated
I did this with packaged seeds and left out the salt. It turned out pretty good. I think I will try finding unsalted seeds next time.
Rating: Unrated
Oh, my goodness! These are so good that I can't stop eating them! Yum!
Rating: Unrated
I used plain vegetable oil with these, and they still tasted excellent. I also reduced the oil to 1 tbsp.
Rating: Unrated
I've been making these for a few years now, and they are always a hit. So delicious and addictive! (I cut back on the oil as well.)
Rating: Unrated
How can this be done using the already toasted, salted and packaged store brand seeds?
Rating: Unrated
These are amazing! Definitely worth making. A note: I did reduce the oil to 1 tbs, and it worked perfectly.
Rating: Unrated
I made this a few years ago and it was a huge success! I lost the recipe though...Now I can't wait to make it again!