• 3 Ratings

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.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degree F. Rinse pumpkin seeds in water until pulp and strings are washed off; drain.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake, uncovered, 10 to 15 minutes more or until toasted, stirring once. Transfer seeds to paper towels to cool. Makes 1 cup.

Nutrition Facts

104 calories; 11 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 148 mg sodium. 2 g carbohydrates; 0 g fiber; 0 g sugar; 4 g protein; 0 IU vitamin a; 1 mg vitamin c; 10 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2