Curried Pumpkin Seeds

10-12
Servings
5m
Prep Time
25m
Cook Time
30m
Ready In


"Can be made up to 5 days ahead stored in an airtight container. Recipe source: Bon Appetit ( November 2006)"

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (47 g)
  • Calories 208.4
  • Total Fat - 17.2 g
  • Saturated Fat - 3 g
  • Cholesterol - 0 mg
  • Sodium - 351.8 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.1 g
  • Protein - 10.5 g
  • Calcium - 21.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Line rimmed cookie sheet with parchment paper; spray with Pam.

Step 3

In a large bowl whisk together egg white, lime juice and oil. Add next 4 ingredients (sugar - pepper); whisk. Stir in pumpkin seeds; toss.

Step 4

Transfer to baking sheet, spreading evenly.

Step 5

Bake for 20-30 minutes or until toasted and fragrant, stirring often. Cool on sheet.

Step 6

Can be stored in an airtight container for up to 5 days.

Tips & Variations


No special items needed.

ForeverMama

I used fresh pumpkin seeds from carving pumpkins for this recipe. There were definitely flavorful and the flavors are more pronounced the day after. Thank you ellie for sharing

review by:
(7 Dec 2015)

Mikekey

Wouldn't change a thing. Delicious! These will be on our New Year's Eve party table.

review by:
(20 Nov 2014)

LLKenzie

I eat pumpkin seeds all the time for health reasons so I am always looking for different ways to jazz them up, I was quite happy to find this recipe. I really love the flavor of this and a healthy recipe to boot! I'll continue to make this, thank you to ellie!

review by:
(18 Nov 2014)