curry roasted pumpkin seeds

Preheat oven to 375.

Remove the seeds from a pumpkin and rinse in cool water. Pat dry with a paper towel to remove excess water. Add all of the ingredients to a bowl and stir to coat. Spread evenly onto a baking sheet and roast until golden brown, about 20 minutes.


the seeds from one pumpkin
2 teaspoons of vegetable oil
1 teaspoon of sugar
2 teaspoons of salt
1/2 teaspoon of pumpkin-pie spice
1/2 teaspoon of curry powder (or chili powder)


One Response to “curry roasted pumpkin seeds”

  • Sue Ann Gleason Says:

    I love this time of year because I love everything pumpkin but I so often forget about those darling little seeds. I especially loved the sweet and savory flavors dancing together in this recipe. Thank you so much for reminding me to play with my food!