Louisiana-Spiced Pumpkin Seeds
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Louisiana-Spiced Pumpkin Seeds

Prep: 10 minutes
Bake: 40 minutes • Serves: 4

1 small pumpkin (about 10 to 12 pounds)
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon Louisiana hot sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground cayenne pepper

1. Preheat oven to 300°. Line rimmed baking pan with parchment paper.

2. Scoop out seeds from pumpkin; discard stringy pulp and rinse seeds in a colander under cold water. Shake pumpkin seeds in colander to remove excess water; you should have about 1 cup seeds. Spread seeds in single layer on prepared pan; bake 25 minutes.

3. Increase oven temperature to 325°. In large bowl, whisk oil, cumin, hot sauce, garlic salt and cayenne pepper. Add seeds; toss to coat. Spread seeds in single layer on same prepared pan; bake 15 minutes or until seeds are golden brown, stirring once. Makes about 1 cup.

Approximate nutritional values per serving (1/4 cup):
105 Calories, 7g Fat (1g Saturated), 0mg Cholesterol,
292mg Sodium, 9g Carbohydrates, 3g Fiber, 3g Protein