4 Pumpkin Seed Snack Ideas

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4 Pumpkin Seed Snack Ideas

By The Paula Deen Test Kitchen

Here at The Paula Deen Test Kitchen, we carve an obscene amount of pumpkins in October and all through the fall. Don’t get us wrong, though; we love it! We get such a big kick out of carving ghoulish grins and sinister silhouettes. So, what’s the problem, you may ask?

Piles and piles of pumpkin seeds.

Because of our waste-not, want-not attitude, we firmly believe in the following motto: “Let no seed go to waste!”

We’re here to answer that perennial question: What are you supposed to do with all of those extra seeds? The Test Kitchen has developed four super simple ways to turn those slimy seeds into some tasty (and dare we say, healthy) snacks in well under an hour and using only a few items that are probably already in your pantry!

Do you have any snack-y seed ideas? Be sure to share them in the comments below!

Silly Seeds
4 cups pumpkin seeds
2 Tablespoons olive oil
1 Tablespoon Paula Deen Silly Salt

Preheat oven to 250 degrees. Line a baking sheet with parchment paper.

Remove pumpkin seeds from pumpkin and discard any pulp. Rinse seeds under running water to remove any remaining pumpkin. Spread seeds out on paper towels to thoroughly dry.

Toss pumpkin seeds with olive oil and sprinkle with Silly Salt. Spread seeds out in an even layer on the parchment lined baking sheet. Bake for 30 to 45 minutes, tossing every 15 minutes to prevent burning. Allow pumpkin seeds to cool before eating. Store in an airtight container at room temperature.

Sweet and Spicy Pumpkin Seeds
4 Tablespoons unsalted butter
4 cups pumpkin seeds, roasted and salted
1 1/2 cups light brown sugar
2 teaspoons chili powder

In a medium saucepan, melt butter. Add seeds and toss to coat in butter. Stir in brown sugar and chili powder. Spread onto a baking sheet lined with parchment paper. Let cool completely.

Pumpkin Seed Snack Mix
1 1/2 cups pumpkin seeds, roasted and salted
1/2 cup unsweetened coconut flakes
1/2 cup dried dates, chopped
1/2 cup unsalted almonds
1/2 cup candy coated chocolate pieces

In a large bowl, combine all ingredients until well incorporated. Store in an airtight container at room temperature.

Pepita Brittle
1 stick unsalted butter
1 cup light brown sugar
1/2 cup honey
1/2 teaspoon pumpkin pie spice
2 cups pumpkin seeds, roasted and salted

Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin pice spice and pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto a baking sheet lined with parchment paper. Let cool completely. Break into pieces. Store in an airtight container at room temperature.


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Reader Comments:


these can also be made with any squash seeds. so don't toss those squash seeds, roast them

By Donna Mitchell on October 20, 2013


what is silly salt?

By Anonymous on October 19, 2013


What is silly salt? How do you make it?

By carol zabinski on October 19, 2013


Some great recipes on here for pumpkin seeds, etc. Thanks Paula and keep up the good work....looking forward to seeing you back on tv real soon smile

By kentuckylady1717 on October 07, 2013


This may sound like a stupid question, but do you eat these like sunflower seeds. Shell them as you go? I always see them shelled.

By Jennie Smith on October 04, 2013


Paula, I just think you are so awesome! From the way you have raised your family to your down home southern charm and honesty! I hope my family turns out at least a quarter of what yours has! Love y'all !

By Shawna welch on October 13, 2011


By michael on October 25, 2010

There are pumpkin pie recipes on our other pumpkin article:

By Lisa the Admin on October 25, 2010

i need a home mad pumpkin pie recipe

By josh on October 24, 2010

I was just wondering if you could put pumpkin seeds in granola, would you have to tosta them first. I love granola and think it would be good. what do you think.

By Rhonda on October 23, 2010


By tinawright on October 20, 2010

scones is there a way i can use rasberrys in them.if so would you send it to me please and thank you so much . i watch you all the timr , i hurt my back 2 years ago and cznt work so i get to watch you all the time.. i love your show’’

By k janes on October 17, 2010

Here is Paula’s recipe for Pumpkin Pie:

By Lisa the Admin on October 15, 2010

Paula can u give me a recipe for pumpkin pie. An easy recipe and cheap to buy ingredients also please.u have a great day. thanks.

By susana m. arroyo on October 15, 2010

I watch you all the time. you are so great

By lisa manley lemongello on October 14, 2010

How long will my pumpkin seeds keep? I would like to be able to freeze them to snack on year round. Is this a viable option?

By Mindy on October 14, 2010

Paula, I wanted to send this to you after Monday’s show with the cranberries. It is my favorite Thanksgiving gelatin addition. Mandarin Orange Salad
1 small package of lemon jello
1 small package of orange jello
2 cups HOT water
2 cups Orange or Lemon Sherbert
1 can mandarin oranges (Use juice as part of hot liquid)
1 can pineapple tidbits (Use juice as part of hot liquid)
1 can cranberry relish
Dissolve jello in hot liquid completely.
Add sherbert and stir until it is melted.
Add fruit and cranberry relish
Stir until mixed completely.
Put in favorite holiday mold.
Put in refrigerator to set - generally over night.
(I use a wreath type mold and put extra cut up fruit in the center and cover with sourcream mixture -on fruit only) Enjoy. The rest of the year I omit the cranberry relish.

By Edie Hummel on October 13, 2010

I definitely enjoyed this article…I’ve never really known what to use on pumpkins.  Would love to know the answer to Charlene’s question also.

By Judy Grogan on October 13, 2010

Great tips on the seeds-love it gives you choices. How about a receipe for pumpkin pie so can use the mash from the pumpkin. I always just make bread and muffins for my pies just “flop”:)

By Helena on October 06, 2010

No Vampires Pumpkin Seeds

If you LOVE garlic…....you’ll love these. But beware….they are addicting & no breath mint will help you!!!!!! LOL

Servings:      1 (LOL)
Prep time:    ? However long it take to degut your pumpkins
Cook time:    Approx. 1 hour (give or take)
Total time:    ???
Pumpkin Seeds out of 2-3 pumpkins (or more if you wish)
Real Butter, salted (2 sticks)
* Garlic Powder & Regular Salt or Garlic Salt

*How strong of a Garlic flavor do you want. If strong - use Garlic Powder with regular salt. If you want it not so strong - use just Garlic Salt.


No need to dry seeds out. Preheat oven to 325. Place rinsed seeds on cookie sheet (some orange goop is ok….adds flavor). Cut butter into equal pats. Sprinkle heavily with garlic powder. Bake approx. 1 hour or until a medium brown color. Check on them every 15-20 mins. to stir.

NOTE: If this is done correctly….while cooking…your eyes should be watering from all the garlic.

By Kimberly A. Knippel on October 05, 2010

Do you eat the pumpkin seeds whole?  I don’t like the hull that the seed is in.  Is there an easy way to get the seed out of the hull?

By charlene214 on October 05, 2010

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