They taste great raw or toasted as a snack. Also called pepitas, they add a delicate flavor and texture to many recipes.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.


Cook's Notes

While baking them is a great way to make use of those pumpkin seeds leftover from carving, you can buy the seeds cleaned and packaged at the grocery store.

Reviews (4)

83 Ratings
  • 5 star values: 17
  • 4 star values: 20
  • 3 star values: 25
  • 2 star values: 16
  • 1 star values: 5
Rating: Unrated
When this recipe came out, there was also a recipe for a pasta dish with goat cheese and these sprinkled on top. If you have the magazine, try it, it's WONDERFUL!
Rating: Unrated
Yes, you can use the seeds from your butternut squash; we use them interchangeably for pumpkin seeds and also use butternut squash for making "pumpkin pie".
Rating: Unrated
Such an easy tasty snack.
Rating: Unrated
Question? Can I use the seeds from my Butternut Squash?