• Roasted Pumpkin Seeds


A Sweet & Spicy Fall Snack

By Andrew Zimmern

It’s the time of year for indulging in everything pumpkin. And while I could go without the pumpkin spice mania, I do love roasting pumpkin seeds during a night of pre-Halloween pumpkin carving with the family. More often than not, I simply add a sprinkle of sea salt to my roasted seeds. But if you’re looking to jazz it up, try this sweet and spicy alternative.

Roasted Pumpkin Seeds

Servings: 3 cups


  • 3 cups pumpkin seeds
  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 tablespoons rum
  • 3 tablespoons sugar
  • 2 tablespoons sea salt
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin


Preheat the oven to 350 degrees F.

Rinse the pumpkin seeds to remove all of the fibers, and towel dry.

Toss the pumpkin seeds with the vegetable oil and bake in a single layer on a cookie sheet for 30 minutes or until golden brown.

Mix together the sugar, salt, cinnamon, ginger, cayenne and cumin in a large bowl, set aside.

When the pumpkin seeds are golden brown, transfer to a large saute pan with the butter and rum, cooking over high heat until glazy and the liquids have been absorbed.

Toss immediately with dry seasoning mix.


Photograph by Madeleine Hill.

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