• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly

Recipes & inspiration for a healthy life

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
    • Make Chicken Stock
  • About
    • Erica
    • Contact
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • RSS
    • Email

Toasted Pumpkin Seeds and Pepitas

October 31, 2009 by Erica 2 Comments

Toasted Pumpkin Seeds

Happy Halloween! Here are two recipes for toasted pumpkin seeds. One with kosher salt and one with spices. Both are tasty – it just depends on how spicy you like them. And the picture of the masked duo (below) is from Halloween, circa 2002. The Spiderman movie was very popular in our house back then, and rather than have two Spidermen, S opted to balance out the representation. What a guy!

Halloween costumes

Around here, Halloween is a two week celebration. S has been all kinds of scary creatures for the past week or so, as he goes on his third year of participating in the Nightmare at Beaver Lake. It’s a wonderful way to get scared, the kids get community service credits, and the proceeds go to worthy causes around the community and the world.

Tip If you don’t like the white hull, you can purchase pepitas, which are sold without the hulls on them.

Toasted Pumpkin Seeds and Pepitas

Ingredients

  • fresh pumpkin seeds (or pepitas – without the hull)
  • kosher salt (or sea salt)
  • cayenne pepper (optional)
  • smoked paprika (optional)
  • olive oil
  • water

Preparation

  1. Preheat the oven to 350 degrees F. If you’re using fresh pumpkin seeds (from a pumpkin or other kind of squash), rinse the seeds, remove all squash debris, and place in a pot with water and some salt, and set to a low boil for about 15 minutes. You want to have about twice as much water as seeds in the pot. If you’re using pepitas, there’s no need to boil them – just move on to step 3.
  2. Drain the seeds.
  3. Lightly rub the seeds with olive oil as well as the baking sheets. Spread the seeds across the baking sheets in one layer.
  4. Sprinkle kosher salt lightly across all the seeds. Kosher salt has larger granules, so you don’t need as much kosher salt as sea salt.
  5. Optionally, sprinkle cayenne pepper and smoked paprika across all the seeds.
  6. Bake the seeds for about 15 minutes (about 10 minutes for the pepitas), or until they are as browned as you like them. I like to get them close to burning because I love that taste. If you’re baking pepitas, you probably don’t need to bake them more than 8 to 10 minutes.

Share7
Pin79

Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut Free, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: pumpkin, squash

Previous Post: « Dog Foodie: Sweet Turkey Meatballs
Next Post: Cranberry Sauce »

Reader Interactions

Comments

  1. Erica

    November 5, 2009 at 9:41 pm

    I just saw that somewhere recently – that would only work with real sugar and cinnamon together. Yum.

    Reply
  2. Hänni

    November 2, 2009 at 10:41 am

    The best part of carving a pumpkin is harvesting the seeds! I recently made a batch sprinkled with sugar and cinnamon. It was delish!

    Reply

Leave a Reply to Erica Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Stay in touch!

Get updates, recipes, and more.

Popular now

  • Peach Crisp {grain free}
  • Peanut Butter Cookies
  • Chocolate Zucchini Bread {almond flour}
  • Fluffy Pancakes {almond & coconut flour}
  • Lemon Blueberry Loaf {coconut flour}
  • Zucchini Bread {almond flour}
  • Cinnamon Bun Muffins {almond flour}
  • Snickerdoodles {almond flour}
  • Donuts {coconut flour}
  • Cinnamon Bun Muffins {coconut flour}
  • Banana Bread {almond & coconut flour}
  • Banana Bread {coconut flour}
  • Cinnamon Cookie
  • Banana Bread {almond flour}
  • Fudge Brownies {coconut flour}
  • Lemon Blueberry Bundt Cake {almond & coconut flour}

Recent comments

  • Erica on Waffle Cones {almond flour}:

    Hi Angelique, I think either will work. I haven’t tried it yet, the flavor might be a bit different than…
    Posted Aug 11, 2022

  • Angelique on Waffle Cones {almond flour}:

    These look gorgeous. I was wondering if date sugar or date syrup might work: Any ideas?
    Posted Aug 9, 2022

  • Erica on Chocolate Cupcakes {almond flour}:

    Hi Heidi, you can get one layer of an 8 inch cake pan from this recipe, so if you’re making…
    Posted Aug 5, 2022

  • heidi on Chocolate Cupcakes {almond flour}:

    if you were to use as a cake, what size pan and baking time
    Posted Aug 2, 2022

  • Erica on About Erica:

    You’re welcome, Judi! Yes you can sub very well dripped yogurt for DCCC. See my post on dripped yogurt and…
    Posted Aug 1, 2022

  • Judi on About Erica:

    Hi Erica: Thanks for maintaining this comment section, it’s been very helpful in SCD cooking! I was wondering, can I…
    Posted Aug 1, 2022

My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Footer

About Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Peach Crisp
Sheet Pan Salmon Asaparus & Rice
Creamy Broccoli Basil Soup

Copyright © 2022 Comfy Belly | Erica Kerwien. All rights reserved.