Indian Spiced Pumpkin Seeds

scary pumpkin seeds!

scary pumpkin seeds!

Ask my husband and he’ll disappointedly tell you I am NOT a fan of Halloween.  He LOVES Halloween.  He came home from school today and immediately put on his halloween skeleton shirt.  I blame my mother for my dislike of all things Halloweenish.  I do not like the scary movies, haunted houses, face-painting, and creepy teens too old to beg for candy wearing scary murderers masks with regular clothes!  I’m sorry teenagers, but it’s not a costume if you wear mask with jeans and a sweatshirt!  My mom still doesn’t like all that stuff either and I guess she passed it on down to me.  I can remember the pressure of finding that “perfect costume” as a kid and then pleading my mom not to paint up my face.  I was a painfully shy kid and running to stranger’s doors and asking for candy; it simply went against all the principles I’d been following since birth!  But I did it for the candy and the sugar rush.  Had there been no sweet reward, I probably would have passed on Halloween altogether.  I am sure, come next October, I will be embracing Halloween with newfound zest, dressing my little tot in whatever adorable costume is currently the hottest on pinterest (adorable cowardly lion onesie, anyone?).

note Tari's parka beneath her Superman costume.  No doubt it was snowing outside.

Halloween 1980: note Tari’s parka beneath her Superman costume. No doubt it was snowing and miserable outside.

In my attempt to show some Halloween Spirit, I roasted our pumpkin seeds.  It’s the simplest of recipes, so be sure not to throw out your seeds!

spicy, warm and salty seeds!

spicy, warm and salty seeds!

Indian Spiced Pumpkin Seeds
Prep time: However long it takes you to scoop out the guts of a pumpkin, then add 5 minutes
Cook time: 50 minutes
Serves: 1 small bowlful

Print This Recipe!

  • Seeds from one large carving pumpkin
  • 1 teaspoon garam masala spice
  • 1 1/2 tablespoons olive oil
  • Salt to taste


  1. Using a large spoon, scoop out the guts and seeds from the carving pumpkin into a large bowl.  Remove pulp and strings from seeds as much as possible by hand.
  2. Place the seeds into a colander and run under water, swishing around with hands, for a few minutes.  Take the time to pick out the rest of the pumpkin guts.
  3. Shake the colander to remove excess water and pour seeds onto an oiled baking sheet (cooking spray is ok too, just lighting coat the sheet with oil).
  4. Roast at 300 for 30 minutes to dry the seeds.
  5. In a small bowl, stir garam masala with olive oil until well mixed.  Pour over seeds and sprinkle with coarse salt, like kosher.  (I did about 4-5 2-fingered pinches of salt).
  6. Roast seeds at 300 for another 20 minutes, until crisp and golden.

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