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Prep Time
10 mins
Total Time
30 mins
Serves
6

Ingredients

2 cups
fresh pumpkin seeds (in shell, pulp discarded)
500 mL
1 tbsp
brown sugar
15 mL
1 tsp
each chili powder, paprika, salt and pepper
5 mL
1/2 tsp
each Compliments Garlic Powder and Onion Powder
2 mL
2 tbsp
canola oil
30 mL

Directions

Step 1
Spread fresh pumpkin seeds on tea towel to dry off.
Step 2
Meanwhile, preheat oven to 160˚C (325˚F). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder.
Step 3
Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week.

Tip

Substitute 4 tsp (20 mL) taco seasoning for the spice mixture.
Substitute any larger squash seeds if pumpkin seeds are not available.
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Nutrition Facts

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
110
Fat:
8
Saturated Fat:
1
Carbs:
3
Fibre:
1
Sugar:
2
Protein:
4
Sodium:
200 mg