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Spiced Pumpkin Seeds

Spiced Pumpkin Seeds
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Serves 8| Hands-On Time: | Total Time:


  • seeds from 2 medium pumpkins
  • 1 tablespoon olive oil
  • 1 teaspoon celery salt
  • 1 teaspoon ground cumin


  1. Heat oven to 300° F.
  2. Remove the seeds from the pumpkins. Discard the pulp.
  3. Spread the seeds (no need to rinse them) evenly on an ungreased baking sheet. Bake until dried, about 1 hour.
  4. Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook, stirring occasionally, over medium heat, until the seeds are lightly toasted, about 3 minutes.
October, 2007

Nutritional Information

  • Per Serving
  • Calories 152Calories From Fat 77%
  • Fat 13g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 54mg
  • Carbohydrate 44g
  • Fiber 0g
  • Sugar 0g
  • Protein 6g
What does this mean? See Nutrition 101 .

Quick Tip

The Northfield Spice Rack
In a bind, swap nutmeg for mace, oregano for marjoram, cumin for coriander, black pepper for white.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.