Curried Pumpkin Seeds

20 Nov

Curried Pumpkin Seeds

Yield: 2 1/2 cups


  • Pam
  • 1 large egg white
  • 1 Tbsp fresh lime juice
  • 1 tsp olive oil
  • 2 Tbsp sugar
  • 1 Tbsp curry powder
  • 1 1/2 tsp kosher salt (coarse)
  • 1/8 tsp cayenne
  • 12 oz hulled pumpkin seeds (~2 1/2 cups)


  1. Preheat oven to 350F.
  2. Line cookie sheet with parchment paper and spray with Pam.
  3. Gently whisk egg white with lime juice and olive oil.  Add spices and toss with pumpkin seeds in a large bowl.
  4. Spread out seeds evenly onto sprayed baking sheet.  Bake 20-25 minutes stirring every 5 minutes.  Seeds will be done when they are toasted and fragrant.
  5. Allow seeds to cool on cookie sheet then transfer to an airtight container.

Will keep for 5 days sealed in an airtight container.

Recipe adapted from “; Issue of Bon Appetit/November 2006,”  Link to original recipe:

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Posted by on November 20, 2011 in Appetizers, Fall, Holiday, Uncategorized


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