This post may contain affiliate links. Please read my disclosure.
Don’t toss those pumpkin seeds after you finish carving your pumpkins! This roasted pumpkin seeds recipe are the best pumpkin seeds ever! Roasted in a mixture of coconut oil, curry powder and garam masala, the flavors are slightly sweet, savory and just absolutely incredible – you NEED these fresh pumpkin seeds in your life!
This post was originally published in October 2017. It has been updated for photos and content.
Plus, did I mention these roasted pumpkin seeds are good for you? That’s right, another healthy recipe from yours truly. And you guys thought I couldn’t do it.
Anyways, these roasted pumpkin seeds are great because they make use of all parts of the pumpkin. When you’re finished removing the seeds, a few things can happen:
- Make a jack-o-lantern. Ok, I have never done this as an adult, but I understand the appeal if you have kids;
- Cut the pumpkin up and throw it in the slow cooker to make this awesome homemade pumpkin puree; or
- Roast the pumpkin to either make roasted pumpkin puree or to use in this amazing Creamy Curried Pumpkin Soup.
The Ingredients for Curry Pumpkin Seeds
Super simple ingredients here guys. You may already have these ingredients in your cabinet. But if not, you can pick them up through the below Amazon links, or just get them at the grocery store (affiliate links – I earn a small commission if you buy through these links to help me pay for all the pumpkin seeds I burned making this recipe):
How to Make the Best Pumpkin Seeds Ever
These curry pumpkin seeds are the best pumpkin seeds ever. I’m so serious guys. I am in love with how flavorful these are.
That said, you can change up the flavor of these seeds if you don’t like curry (blasphemy…..). Replace the curry and garam masala with these spices:
- Parmesan toasted pumpkin seeds – add grated parmesan cheese in place of the curry and garam masala. Cut the salt in half as parmesan cheese has a high salt content.
- Cajun toasted pumpkin seeds – replace all the seasoning with Tony Chacheres Creole seasoning.
- Cinnamon glazed pumpkin seeds – replace all the seasonings with a mix of cinnamon and sugar (half and half). Watch these carefully as they are cooking to prevent the sugar from burning.
How to roast raw pumpkin seeds in the oven
So these roasted pumpkin seeds are super simple. First, preheat the oven to 375 degrees.
Remove all the seeds from the pumpkin and wash them thoroughly with water. Pat them dry. Make sure you pick all the stringy pieces of pumpkin out. Spread the seeds on a baking sheet.
Melt the coconut oil and mix in the curry powder, garam masala and salt. Add the pumpkin seeds and mix to coat.
Pour the pumpkin seeds on a parchment paper lined baking sheet. Bake for 15 minutes, until browned and crispy.
You NEED these, you WANT these, they’re everything dreams are made of. Ok, maybe that’s a slight exaggeration, but these really are the best pumpkin seeds!
Are roasted pumpkin seeds healthy?
Pumpkin seeds are a great healthy snack. As long as you use a healthy fat to cook them in (like the coconut oil in this recipe), you have a great tasty healthy treat!
Do roasted pumpkin seeds go bad?
Roasted pumpkin seeds will keep at room temperature for a couple days in a sealed container. After that, they should be stored in the fridge for up to a month.
Tools used to make these Curry Pumpkin Seeds
More super amazing holiday and fall inspired recipes
The Best Roasted Butternut Squash Soup
Crispy Baked Cranberry Stuffing Balls with Turkey and Brie
White Chocolate Cranberry Sugar Cookies
The Best Ever Gooey Pecan Pie Bars
How to Make Homemade Candied Ginger
Mexican Chorizo Stuffing
Oyster and Andouille Sausage Stuffing
Slow Cooker Homemade Pumpkin Puree
Did you make these easy pumpkin seeds? Rate the recipe and leave me a comment to let me know how they turned out!
Curry Roasted Pumpkin Seed Recipe
- Preheat oven to 350 degrees.
- Remove the seeds from the pumpkin and rinse thoroughly to remove all the pumpkin. Pat dry.
- Melt the coconut oil and mix in the curry powder, garam masala and salt. Add the pumpkin seeds and mix to coat.
- Pour the pumpkin seeds on a parchment paper lined baking sheet. Bake for 20-30 minutes, until browned and crispy.
- Toss the pumpkin seeds every 10 minutes to ensure they get browned and crisped on all sides;
- For even crispier seeds, let them dry on a baking sheet overnight before roasting;
- Make sure to roast the seeds in a single layer so they brown and crisp evenly;
- The recipe can be doubled or tripled (or more). Just be sure you don't overcrowd the baking sheet to the seeds will not crisp us as desired.
Did you make these curry pumpkin seeds? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!