Cumin-Toasted Pumpkin Seeds

A 10- to 14-pound pumpkin will yield about 1 cup raw seeds. Pumpkin seeds may also be purchased in healthfood stores, Hispanic grocery stores, and some supermarkets to be used for these Cumin-Toasted Pumpkin Seeds.

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  • Makes: 8 servings
  • Serving Size: 2 tablespoons
  • Makes: 1 cup
  • Prep: 15 mins
  • Bake: 1 hr 10 mins 325°F

Cumin-Toasted Pumpkin Seeds

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2.0 by 5 people

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Directions

  1. Preheat oven to 325 degree F. Rinse pumpkin seeds in water until pulp and strings are washed off; drain.
  2. Spread seeds in a parchment paper-lined 8x8x2-inch baking pan. Bake, uncovered, for 1 hour. Remove parchment paper. Add oil, cumin, and salt; stir to coat.
  3. Bake, uncovered, 10 to 15 minutes more or until toasted, stirring once. Transfer seeds to paper towels to cool. Makes 1 cup.
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Nutrition Facts (Cumin-Toasted Pumpkin Seeds)

  • Per serving:
  • 104 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 148 mg sodium ,
  • 2 g carb. ,
  • 4 g pro.
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