Spicy Pumpkin Seeds Italian-Style Recipe by Paula Deen

Level: Easy

Time: 50 MINUTES

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  • 2/3 cup pumpkin seeds, from one small pumpkin, rinsed, with pulp removed. (Note: After rinsing, place on a baking sheet to dry before using in recipe.)
  • 4 large fresh sage leaves, finely minced
  • 1 teaspoon fresh rosemary, chopped
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon sugar
  • 1 tablespoon extra virgin olive oil


Preheat oven to 250°F. Line a baking sheet with parchment paper or non-stick aluminum foil.


In a small bowl, combine all of the ingredients and mix until the seeds are well coated. Spread as a single layer on the lined baking sheet. Toast in the oven for 45 minutes to an hour, stirring occasionally, until the seeds are nicely browned. Remove from the oven and let cool on the sheet. May be served warm or room temperature.


To store, let cool completely and keep in an airtight container for up to 1 week.

Spicy Pumpkin Seeds Italian-Style


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