I posted this recipe way back in 2012, but I recently made it again and updated the photography on the original entry (which also explains how to properly save pumpkin seeds, if you’re interested). This is a really easy recipe, and it has just the right amount of spiciness (you can omit the cayenne pepper if you prefer a bit milder flavour).
Lime and Chili Roasted Pumpkin Seeds
Seeds from one pumpkin
3 tbsp freshly-squeezed lime juice
1 tbsp olive oil
1/4 tsp salt (if you have coarse salt, use that)
1/2 tsp chili powder
pinch cayenne pepper (optional)
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius). Combine all ingredients except seeds in a small bowl. Carefully wash pumpkin seeds in cool water, removing all of the extra bits of pulp. Dry the seeds thoroughly between several layers of paper towel and transfer to the bowl with the lime and chili. Combine thoroughly and spread seeds in a single layer on a baking sheet. Roast seeds in preheated oven for 10 minutes, then remove pan and stir the seeds, spreading them out once again in a single layer. Place in oven for another 10 minutes, then remove and allow to cool. Enjoy!
What is your favourite recipe for roasted pumpkin seeds?
Flowery Prose 
YUM! These look and sound amazing!!
They are – and super easy to make! 🙂
I love to munch on pumpkin seeds and make “Pumpkin Crunch” with the seasonal spices and maple syrup 🙂
That sounds so tasty, a perfect flavour combination.
My favorite use of toasted pumpkin seeds is in a dark chocolate bark I make, with cinnamon and Mexican spices and dried sour cherries!
Oh wow, that sounds absolutely delicious – what a fantastic combination of ingredients!
Looks delicious
It is difficult to only eat a few! 😉
Maybe I should give it another try…I always end up with dry tasteless stuff. Thank you for the recipe!!! Xo Johanna
These ones are yummy with the slight hint of heat and the lime juice.
Hope you’re having a wonderful week, Johanna! 🙂
Oh yum! I don’t really have any recipes, we just salt them or maybe use a little soy sauce. Toasted pumpkin seeds are better than popcorn!
I’ve never thought to use a bit of soy sauce – I love that idea!
I always just roast them with salt, but love this idea of lime and chili.
Since my son has grown up and moved on, I don’t roast seeds much anymore.
Guess I’ll have to buy a small pumpking 🙂
It’s definitely nice to have the seeds, and this is a yummy recipe, for sure! I don’t carve a Jack o’lantern most years, but it’s nice to get small pie pumpkins and roast them for soup or dal. 🙂
wow! this looks great for thanksgiving thanks
Reblogged this on Flowery Prose.