Spicy Pumpkin Seeds Recipe

Photos for Return To Sunday Supper

Last Sunday’s recipe included Spicy Pumpkin Seeds.  The ones that I used for that recipe were purchased from the grocery, but I kept thinking that I’d like to make them differently… a little sweeter and a bit less spicy since hubs is not fond of a lot of heat.

Photos for Return To Sunday Supper

Since fresh pumpkin is not always available, and not everyone likes to scoop out the seeds and rinse them, I wanted to start with something that would be available year round. I purchased plain pumpkin seeds that are available at your local store and started to “doctor” them with a bit of this and that, and here is the finished product.   I had a few taste testers in the kitchen that day and they all agreed that they liked these much better than store bought.

After they cool, you can store them in a glass jar.  I also think these would be great sprinkled on top of soup.  Or, you can do as we did and just scoop them up by the handful warm from the oven as a savory treat.  Have to say, they lasted less than an hour at our house!


Spicy Pumpkin Seeds Recipe

Yield: 6 - 12 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Simple, savory, sweet and salty!


6 oz. pumpkin seeds
2 tablespoons butter
1 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon light soy sauce
1/4 teaspoon garlic salt
5 drops Tabasco sauce
5 drops Liquid Smoke
Several grinds course salt


Preheat oven to 375 degrees.

Pour pumpkin seeds into a small bowl.

In a small saucepan melt butter, brown sugar, Worcestershire sauce, light soy sauce, garlic salt, Tobasco sauce and Liquid Smoke. Stir until blended.

Pour over pumpkins seeds and stir until seeds are evenly coated.

Bake in oven for 15 minutes, stirring every 5 minutes.

Sprinkle with several grinds of course salt.

Cool and serve.

May be stored in container for up to 2 weeks.

Photos for Return To Sunday Supper



4 Responses to “Spicy Pumpkin Seeds Recipe”

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