Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Spicy Pumpkin Seeds 3.3 (83) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email They taste great raw or toasted as a snack. Also called pepitas, they add a delicate flavor and texture to many recipes. Ingredients 1 cup raw green pumpkin seeds 1 teaspoon chili powder 1/8 to 1/4 teaspoon cayenne pepper ½ teaspoon coarse salt 2 teaspoons fresh lime juice Directions 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. Print