Spiced Roasted Pumpkin Seeds
Don't toss the seeds when you carve this year's pumpkin! Spiced and roasted low and slow, they turn into Halloween's best snack. SBEZI's herb-forward, medium-intense character from Viragì's Chiaramonte Gulfi estate holds its own against the smoked paprika and cayenne.
Ingredients
- 1 1/2 cups raw pumpkin seeds (pepitas), rinsed and patted dry if fresh from a carved pumpkin
- 2 tablespoons SBEZI
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper (optional, for heat)
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- If using seeds scooped from a fresh pumpkin, rinse off any pulp and pat completely dry with a clean towel — dry seeds are what makes them crisp rather than chewy.
- In a bowl, toss the pumpkin seeds with SBEZI, smoked paprika, garlic powder, salt, and cayenne (if using) until evenly coated.
- Spread the seeds in a single, even layer on the prepared baking sheet.
- Bake for 35-40 minutes, stirring every 10 minutes, until the seeds are golden and audibly crisp.
- Let cool completely on the pan before serving or storing — they crisp up further as they cool.
Nutrition
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
Do I have to use seeds from a fresh pumpkin?
No — raw pepitas from the store work just as well; if using seeds scooped from a carved pumpkin, rinse off the pulp and pat them completely dry first.
Why are my roasted pumpkin seeds chewy instead of crisp?
They likely weren't dried well enough before roasting — wet seeds steam instead of crisping, so pat them thoroughly dry first.
Why roast at a lower temperature?
300°F roasts the seeds evenly without scorching the spices; a hotter oven browns the outside before the inside has dried out.
How long do these keep?
About a week, stored in an airtight container at room temperature — they actually crisp up further as they cool.
What You'll Need
