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Ingredients (7)

  • 2 cups pumpkin seeds
  • 2 teaspoon vegetable oil
  • 3/4 teaspoon ground allspice
  • 1 crushed bay leaf
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground habanero chile
  • 2 teaspoon kosher salt
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Nutritional Information
  • Calories255
  • Fat22.68g
  • Saturated fat3.83g
  • Trans fat0.04g
  • Carbs4.96g
  • Fiber2.72g
  • Sugar0.62g
  • Protein13.03g
  • Cholesterol
  • Sodium105.26mg
  • Nutritional Analysis per serving (6 servings) Powered by

A whole slew of spices give these seeds a Jamaican jerk flavoring.

What to buy: We used raw pumpkin seeds (a.k.a. pepitas) for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry. They may take a few minutes longer in the oven, depending on how fresh they are.

Game plan: The seeds are best fresh from the oven but will last up to 5 days stored at room temperature in an airtight container.

This recipe was featured as part of our 10 Ways to Spice Up Pumpkin Seeds photo gallery.


Heat the oven to 375°F and arrange a rack in the middle. Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil. Sprinkle 3/4 teaspoon ground allspice, 1 crushed bay leaf, 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground habanero chile, and 2 teaspoons kosher salt over seeds and toss to combine. Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.
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