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Spiced pumpkin seeds recipe

Spiced pumpkin seeds recipe

79 ratings

Don't throw away the seeds from your pumpkin this Halloween – turn them into a tasty snack with this easy recipe for leftover pumpkin seeds. Cumin and smoked paprika add gentle spice to the toasted seeds, which turn crispy when roasted in the oven. Serve as a simple snack or scatter over salads and soups for a little extra crunch. See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook, plus cooling
  • 142 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 80g raw pumpkin seeds, leftover from a cooking pumpkin
  • 4 tsp olive oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • pinch of sea salt

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    2g 10%
  • Sugars

    0g 0%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 3.1g Protein 5.3g Fibre 0.4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Scoop out 80g of raw pumpkin seeds from the flesh. Remove any stringy bits from the seeds and rinse well with cold water. Pat dry with kitchen paper, removing as much moisture as possible.
  2. Toss the seeds in a bowl with the oil, cumin, paprika and salt until evenly coated. Spread out on a baking tray and roast for 10 mins. Allow to cool before serving.

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