Pumpkin seeds also known as Pepita – a Mexican Spanish term are edible seeds. The outer shell is white in color and the inside of the seed is green in color. What you buy from the market is without the husk but I roast mine with the outer shell. Pumpkin seeds or any other seeds from squash are super nutritious. This roasted pumpkin seeds recipe made with some flavourful spices of choice can be served as a snack to be consumed on the side or on top of desserts and salads for a crunchy kick.

Roasting pumpkin seeds during the fall season is a great activity and has so many health benefits associated with it. Cozy up in your blanket and enjoy this delicious binge-worthy snack. The roasted pumpkin seeds recipe is super easy and is fully customizable with flavors of your choice.

Health Benefits of Pumpkin Seeds:

Pumpkin seeds are very high in antioxidants, iron, zinc, and many other nutrients.

Their high magnesium content is beneficial for blood pressure and blood sugar levels along with keeping your heart and bone health in check. Plus they are so easy to incorporate into your diet so why not add a nutritious seed to your diet?

Pumpkin Seeds Recipe Notes:

Remove the seeds from the pumpkin, I used the seeds from pie or sugar pumpkin. If the seeds are small or medium-sized, they are best without taking the shell out as they turn out crunchy and delicious but if you are thinking of using seeds from carving pumpkin then they are best to shell them first if they are larger in size

Wash the seeds using lukewarm water and let them dry out completely before roasting. I lay them on a towel and leave them in a clean dry place to let them dry out a bit. They might still be slightly sticky which is perfectly okay but towel drying helps with the same and roasting takes away the stickiness altogether.

I did not add measurements to the ingredients for this recipe because seasonings totally depend on how you like the taste and the number of pumpkin seeds you have. I had a small bowl of seeds from a single-pie pumpkin.