Sweet and Savory Pumpkin Seed Recipe

October 26, 2013Allison Murray
Sweet and Savory Pumpkin Seed Recipe

Sweet and Savory Pumpkin Seed Recipe

So right about now is the time to start carving up your pumpkins, if you’re smart. I, of course, am not smart so I’ve carved my pumpkins two weeks before this date and have consumed many, many pumpkins worth of seeds at this point. But you are probably just getting around to it, knowing good and well that a carved pumpkin won’t last forever. Since we’re in the home stretch, I’d say you’re a wise one, indeed.

And since you’re carving up some fantastic pumpkins you’re also inundated with pumpkin guts and seeds, aren’t you? I can’t tell you what to do with the stringy, slimy nasty except maybe toss it in a composting pile. The seeds, however are a totally different story and I’ve got one whopper of a recipe to share with you.

Do you like your snacks to be sweet and salty and savory all at the same time? Then I have a humdinger of a deal for you today and you’re gonna love me for it!

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Sweet and Savory Pumpkin Seed Recipe

Sweet and Savory Pumpkin Seeds

You just might have to carve an extra pumpkin or two because these seeds are truly addictive. While the recipe calls for hot sauce there is practically no heat in the finished recipe. If you want sweet and spicy seads, I’d suggest kicking the Sriracha up considerably.

  • 2 tablespoons of melted butter
  • 1/2 teaspoon Sriracha (a hot sauce sold in the Asian food section)
  • 1 teaspoon garlic salt
  • 1 tablespoon Worcestershire
  • 2 tablespoons brown sugar, packed
  • seeds from one big carving pumpkin (anywhere from around 1.5 or 2 cups will work with this recipe)

Instructions

  1. Preheat oven to 300°
  2. Give your seeds a really good wash and make sure there is no pumpkin flesh or gunk.
  3. To prepare the seasoning, mix everything but the seeds with a whisk until well incorporated in a medium sized bowl. Toss in the seeds and stir well.
  4. Place in a single layer on a cookie sheet covered with aluminum foil.
  5. Turn the seeds every 15 minutes, cooking for 45 minutes to 1 full hour, or until the seeds begin to become crispy.

Sweet and Savory Pumpkin Seed Recipe

Oh, gosh these are so, so good. I don’t even really have a big thing for pumpkin seeds but I dig these guys hardcore. If you’re a bit of a heat sissy, like I tend to be, no worries. The hot sauce really isn’t spicy AT ALL if only 1/2 teaspoon is used!

Want to see my other recipes?

Comments (13)

  • Amy W

    October 26, 2013 at 10:47 AM

    Those look ah-mazing! Thanks for sharing with us… we’ll be carving our pumpkins this weekend. I’m so saving some seeds to make this recipe, yum.

    1. Allison

      October 26, 2013 at 11:03 AM

      That’s great, Amy! Let me know how you like them :)

  • Stan Alderson

    October 28, 2013 at 12:22 AM

    Better give this one a shot! But maybe I’ll add more sugar to mine since I’m a killer for sweets. :) Thanks, Allison!

    1. Allison

      October 28, 2013 at 7:57 AM

      You’re welcome as always, Stan :)

  • Nancy

    October 30, 2013 at 7:54 PM

    Was there something I was suppose to do to the seeds before baking them? The flavor was AMAZING but the texture was like I was chewing sunflower seed shells or something.

    1. Allison

      October 30, 2013 at 8:45 PM

      Hmm? I’ve never experienced them being hard like that before. Some recipes have you boil them first and you could give that a go, but maybe they were cooked too long? I’d try either boiling them for a bit before or cutting down on the baking time your next go. I’m glad you like the flavor, at least and sorry for the weird shells!

    2. Allison

      October 30, 2013 at 8:48 PM

      Okay – I’m already back again :) It could be the type of pumpkin you used. Most recipes use seeds from carving pumpkins. Sugar pumpkins (and possibly others) can produce very, very crunchy seeds when baked. Could that be the thing?

  • Lindsey

    November 1, 2013 at 3:25 PM

    Hi Allison! Was wondering if it’s absolutely necessary to have the hot sauce with it? Or can I just make it without? Thanks! This looks so yummy!

    1. Allison

      November 1, 2013 at 11:31 PM

      You can definitely make them without the sauce but I really think it adds something to the flavor. But I think they could be pretty tasty without, too :)

  • Patty Cerney

    November 1, 2013 at 5:03 PM

    These are finishing up in the oven as I type. The house smells amazing and they are delicious. I snuck one (or two…or three) the last time I turned them. I used a rectangle baking stone with no foil with no issues. Thank you for the recipe!

    1. Allison

      November 1, 2013 at 11:32 PM

      You are so welcome and I am so glad you like the recipe :)

  • Ashley

    November 2, 2013 at 1:05 PM

    I Have These Baking Now… They Smell Amazing! I Used Franks Instead Of The Sriracha, And i Added Some Crushed Red Pepper & Sea SalT For A Sweet & Salty Flavor With A Little Heat. :)

    1. Allison

      November 3, 2013 at 1:44 PM

      Oh, yum. I wish I could take more heat these days. I hope yours were super tasty!

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