Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Spicy Pumpkin Seeds 3.3 (83) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print