Free UK Shipping Over £12. Free UK Shipping for Orders Over £12. Click HERE for further information.
Spiced Pumpkin Seeds

Spiced Pumpkin Seeds

Have you ever tasted roasted pumpkin seeds known as pepitas in Mexico? They take beer snacks to a whole new level! With a whole load of crunch, saltiness and spicy heat, they are hard to resist on their own and are a brilliant topping for soups and salads.

Pumpkin seeds, with as much flesh removed as possible
Tandoori Masala blend, or any other Spice Pots blend

  • Pre-heat oven to 160°C and line a baking tray with foil.
  • Bring a large saucepan of water and 1 teaspoon of salt to the boil. Reduce heat, add pumpkin seeds and gently simmer until the seeds have softened & are slightly translucent, for about 15-20 minutes. Drain through a sieve.
  • Place the seeds in a heap on the tray. Drizzle with oil and coat the seeds evenly, using your hands. Sprinkle with salt and a teaspoon* of your favourite Spice Pots blend, then mix thoroughly to coat. Spread out on the tray in a thin layer.
  • Put in the oven for 10 minutes, then give them a stir and turn the tray around on the shelf to brown evenly. Cook for further 5-10 minute bursts, or until golden & crunchy. They usually take round 20 minutes to crisp up, although it depends on the size of the seed.

    * Use more of the spice if you like extra heat or have lots of pumpkin seeds from multiple pumpkins

Shop the Spice

Never miss a new Spice Pots recipe, sign up to receive our newest recipes straight to your inbox

Browse cookbooks

Want to share the Spice Pots love? Our cookbooks and gifts are the perfect foodie gifts.