Lime and Chili Pumpkin Seeds

Reader Contribution by Sheryl Normandeau
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It’s Hallowe’en!  Have a safe and happy one! 

If you’re looking to use up some of those seeds from your pumpkins, give this recipe a try. 

Lime and Chili Pumpkin Seeds

Seeds from 1 pumpkin

3 tablespoons freshly squeezed lime juice

1 tablespoon olive oil

1/4 teaspoon salt (if you have coarse salt, use that)

1/2 teaspoon chili powder

Pinch cayenne pepper (if you like the spice!)

Preheat oven to 300 F. Combine all ingredients except seeds in a small bowl. Carefully wash pumpkin seeds in cool water, removing all of the extra bits of pulp. Dry the seeds thoroughly between several layers of paper towel and transfer to the bowl with the lime and chili. Combine thoroughly and spread seeds in a single layer on a baking sheet.  Roast seeds in preheated oven for 10 minutes, then remove pan and stir the seeds, spreading them out once again in a single layer. Place in oven for another 10 minutes, then remove and allow to cool. 


Do you grow pumpkins in your garden?  Do you harvest any of them for jack o’lanterns?  (And, if so, do you eat the seeds?).

This recipe was originally found on my blog Flowery Prose.

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