1 medium
1/4 tsp
1/4 tsp
ground cinnamon
1/4 tsp
ground cumin
1/4 tsp
ground ginger
1 1/2 tsp
peanut oil
5 tbsp
of cayenne pepper (to taste)

Preheat the oven to 250˚F/120˚C.

Line a tray with baking paper.

Cut the pumpkin open from the bottom, removing the seeds with a spoon. Separate the flesh from the seeds and reserve the flesh for another dish (take a look at our hearty pumpkin soup). You should get roughly 1 cup of seeds.

Spread the seeds on the baking paper in an even layer and bake until dry, stirring occasionally – about 1 hour. Remove from the oven and let the seeds cool.

Combine 3 tablespoons of sugar, the salt, cumin, cinnamon, ginger and cayenne in a medium size bowl and set aside. 

Heat the peanut/ regular oil in a large non-stick skillet over a high heat and add the pumpkin seeds and remaining 2 tablespoons of sugar. Cook until the sugar melts and the seeds begin to caramelize – 45 to 60 seconds, watching that the sugar doesn't catch. 

Transfer the seeds into the bowl of mixed spices and stir well to coat.

You can keep these in an airtight container for up to a week.

Pumpkin seeds may be small, but they're packed full of valuable nutrients. Eating a small portion can provide you with a substantial quantity of healthy fats, magnesium and zinc. The benefits of adding them to your diet include improved heart health, prostate health and protection against certain cancers.


This recipe was sourced from Martha Stewart. You can visit her website here.