In this post I’ll be sharing how to make Roasted Honey Spiced Pumpkin Seeds.
Roasted Honey Spiced Pumpkin Seeds is a delicious nutritious snack recipe made with seeds saved from your fresh fall pumpkins. These toasted seeds are sweet and savory and a perfect autumn treat.
The seeds of many pumpkin and squash varieties are also known as pepitas. Besides being delicious, these toasted seed snacks are also good for you.
Pumpkin seeds are also a great snack if you have chickens, like I do. I wash the seeds and give them to my girls as a treat. They love them and the seeds are also a natural de-wormer for chickens.
Ingredients
- 1-2 c Raw Pumpkin Seeds, from a pie pumpkin (typically one pie pumpkins yields one cup of seeds)
- 1 tbs Butter
- 2 tbs Honey
- 1 tsp Pumpkin Spice
- 1/4 tsp Chili Powder
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Sea Salt
Roasted Honey Spiced Pumpkin Seeds


Pumpkin Seed Snack Recipe




Roasted Honey Spiced Pumpkin Seeds Recipe

Delicious roasted pumpkin seeds are a tasty fall snack. This toasted seed recipe is sweet and spicy.
Ingredients
- 2 c Raw Pumpkin Seeds, from a pie pumpkin
- 1 tbsp. Butter
- 2 tbsp. Honey
- 1 tsp Pumpkin Spice
- 1/4 tsp Chili Powder
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Sea Salt
Instructions
- Remove the seeds from a fresh pumpkin and separate the pulp from the seeds and wash well, then dry thoroughly on a paper towel.
- Preheat oven to 300°F.
- Next, line a baking sheet with parchment paper and spread the seeds in a single layer. Place into the oven and roast for 20 minutes while you prepare the glaze.
- Use a small bowl to melt the butter with honey in a microwave on high heat for 15 seconds. Next, add the spices to honey and butter and mix well to combine.
- Remove the seeds from the oven and place into a small mixing bowl and pour the glaze mixture over seeds and stir to combine then return to the baking sheet in a single layer. Roast an additional 20 minutes.
- Allow the glazed seeds to cool completely then use a spatula to separate from the parchment paper. Enjoy as a snack.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 141Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 202mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 4g

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Meet Julia
Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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Eva
Wednesday 26th of October 2022
Looking at the ingredients in this recipe I was sold. I used 1 1/2 cup of seeds and was disappointed in how flavorful the seeds came out. I will make this recipe again and up the honey, chili powder and cayenne. I will bump up the salt a little bit. This of course, is a personal preference. I was a little confused at how the recipe is written. The recipe states “roasted” but the first direction is to preheat oven. It’s not until the second baking does it call for roasting. This may seem trivial but I found it a little confusing. Otherwise I can’t wait to make this recipe again with a little more spice.
juliepollitt
Friday 13th of October 2017
Oh wow! These look amazing!!
Julia
Friday 13th of October 2017
Thank you Julie :)
Miz Helen
Tuesday 11th of October 2016
We would really enjoy your delicious Roasted Pumpkin Seeds, thanks so much for sharing them with us! Hope you will come back to see us at Full Plate Thursday real soon and have a great week!Miz Helen