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Ingredients (5)

  • 2 cups pumpkin seeds
  • 2 teaspoons vegetable oil
  • 1 teaspoon wasabi powder
  • 3/4 teaspoon ground coriander
  • 2 teaspoons kosher salt
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Nutritional Information
  • Calories255
  • Fat22.69g
  • Saturated fat3.83g
  • Trans fat0.04g
  • Carbs4.83g
  • Fiber2.71g
  • Sugar0.6g
  • Protein13.05g
  • Cholesterol
  • Sodium105.18mg
  • Nutritional Analysis per serving (6 servings) Powered by

A snack with an Asian slant; you can use additional wasabi powder if you want more of a kick.

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. Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes. While the seeds are still warm, sprinkle 1 teaspoon wasabi powder, 3/4 teaspoon ground coriander, and 2 teaspoons kosher salt over them and toss to combine.
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