Crispy roasted curry pumpkin seeds

I was gifted with the most wonderful bag of the best pumpkin seeds I've ever had. After rapid consumption I thought,

"well, isn't this the perfect snack to switch things up a bit."  

A lover of flavor bursting foods, I wanted to add a little extra kick to the batch I would rush home to make.

I've been on a turmeric kick lately so I immediately knew I would add the anti-inflammatory spice to the seeds.  I then thought heck, let's rev it up with a little curry. 

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Here's how it came together...


2 cups pumpkin seeds- either straight from a pumpkin or buy raw pumpkin seeds with the shell.  I used a combo. 

*if using pumpkin seeds from the pumpkin please make sure to clean seeds

2 tsp coconut oil or grape seed oil 

1/4 tsp sea salt

1/2 tsp granulated garlic 

1/2 tsp turmeric

1/4 tsp curry powder (yes, turmeric is in curry poweder but I like extra)


1) Preheat oven to 325 degrees

2) In a pot, bring pumpkin seeds to a boil, reduce to medium-low heat and cook uncovered for 10 minutes. 

3) Drain water from seeds in a colander.  Allow seeds to air dry (which is easiest over night) or pat dry with a towel.

4) Add seeds to medium sized bowl.

5) Add  oil, salt and spices to seeds to coat evenly.

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6) Put seeds on a baking sheet to cook for 25 minutes, turning and moving around seeds every 8 minutes until golden brown.

7) Let cool a bit and ENJOY!

I can't tell you how much I LOVE this recipe.  If you are someone who likes a crunch, needs a new snack or craves savory, you will love these too.   

Thanks for stopping by....

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