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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 cup
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 cup
Recipe Summary
Yield: Makes 1 cup
Yield: Makes 1 cup
Makes 1 cup
Ingredients
Ingredients
- 1 medium pumpkin
- 5 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of cayenne pepper, to taste
- 1 1/2 tablespoons peanut oil
Directions
Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
Reviews (14)
Add Rating & Review
81 Ratings
5 star values:
16
4 star values:
32
3 star values:
21
2 star values:
8
1 star values:
4
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Reviews (14)
Add Rating & Review
81 Ratings
5 star values:
16
4 star values:
32
3 star values:
21
2 star values:
8
1 star values:
4
Add Rating & Review
81 Ratings
5 star values:
16
4 star values:
32
3 star values:
21
2 star values:
8
1 star values:
4
81 Ratings
5 star values:
16
4 star values:
32
3 star values:
21
2 star values:
8
1 star values:
4
81 Ratings
5 star values:
16
4 star values:
32
3 star values:
21
2 star values:
8
1 star values:
4
- 5 star values:
- 16
- 4 star values:
- 32
- 3 star values:
- 21
- 2 star values:
- 8
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
10/29/2019
I've been making this recipe for years. I have found that that it takes many minutes, probably 6-10, stirring constantly, to get the right amount of browning of the seeds. I use a wok over medium-high gas heat and generally you need to start hearing a few a the seeds pop before you are close to being done. Then you must get them out of the wok immediately to avoid burning. I typically make a double batch.
One other tip. The most tedious part of this recipe is separating the seeds from the pulp. Performing this in a large bowl partially filled with water is very helpful as the seeds will float up and are easily separated, especially with a slotted spoon (I have a vintage 1950s Flint arrohead stainless steel one that is also great for scraping out the innards--it was a wedding gift to my parents and is virtually indestructible).
Martha Stewart Member
Rating: 5 stars
01/04/2014
Deeeee-lish!!! I've made these probably 10 times since I first saw her make them on her 1/2 hour show 10-12 years ago. Love!! Hubby and I practically fight over them!
Martha Stewart Member
Rating: 4 stars
11/24/2013
We loved these. Only used a pinch of cayenne- kids present. Served them in a small bowl that I placed in a hollowed out small pumpkin. Cute and tasty snack.
Martha Stewart Member
Rating: Unrated
11/01/2010
The most DANK pumpkin seeds out there. I slightly altered it by adding lemon zest and substituting brown sugar in the dry rub, and frying with almond oil. Seriously the most amazing way to use those pumpkin left overs!
Martha Stewart Member
Rating: Unrated
11/11/2009
These were soooo good! They didn't last ten minutes at game night!
Martha Stewart Member
Rating: Unrated
10/25/2009
I was BEGGED by my children to make these!!! No problem!!! So good and healthy as anything sweet can be!!!
Martha Stewart Member
Rating: Unrated
10/14/2009
I'm trying to find the recipe Martha had on the sow today... October 14, 2009. Can't seem to find it on the website.. help?
Martha Stewart Member
Rating: Unrated
10/26/2008
I did this with packaged seeds and left out the salt. It turned out pretty good. I think I will try finding unsalted seeds next time.
Martha Stewart Member
Rating: Unrated
10/22/2008
Oh, my goodness! These are so good that I can't stop eating them! Yum!
Martha Stewart Member
Rating: Unrated
10/11/2008
I used plain vegetable oil with these, and they still tasted excellent. I also reduced the oil to 1 tbsp.
Martha Stewart Member
Rating: Unrated
10/06/2008
I've been making these for a few years now, and they are always a hit. So delicious and addictive! (I cut back on the oil as well.)
Martha Stewart Member
Rating: Unrated
10/05/2008
How can this be done using the already toasted, salted and packaged store brand seeds?
Martha Stewart Member
Rating: Unrated
11/21/2007
These are amazing! Definitely worth making.
A note: I did reduce the oil to 1 tbs, and it worked perfectly.
Martha Stewart Member
Rating: Unrated
11/19/2007
I made this a few years ago and it was a huge success! I lost the recipe though...Now I can't wait to make it again!
Martha Stewart Member
Rating: 5 stars
10/29/2019
I've been making this recipe for years. I have found that that it takes many minutes, probably 6-10, stirring constantly, to get the right amount of browning of the seeds. I use a wok over medium-high gas heat and generally you need to start hearing a few a the seeds pop before you are close to being done. Then you must get them out of the wok immediately to avoid burning. I typically make a double batch.
One other tip. The most tedious part of this recipe is separating the seeds from the pulp. Performing this in a large bowl partially filled with water is very helpful as the seeds will float up and are easily separated, especially with a slotted spoon (I have a vintage 1950s Flint arrohead stainless steel one that is also great for scraping out the innards--it was a wedding gift to my parents and is virtually indestructible).
Rating: 5 stars
Rating: 5 stars
01/04/2014
Deeeee-lish!!! I've made these probably 10 times since I first saw her make them on her 1/2 hour show 10-12 years ago. Love!! Hubby and I practically fight over them!
Rating: 4 stars
11/24/2013
We loved these. Only used a pinch of cayenne- kids present. Served them in a small bowl that I placed in a hollowed out small pumpkin. Cute and tasty snack.
Rating: 4 stars
Rating: Unrated
11/01/2010
The most DANK pumpkin seeds out there. I slightly altered it by adding lemon zest and substituting brown sugar in the dry rub, and frying with almond oil. Seriously the most amazing way to use those pumpkin left overs!
Rating: Unrated
Rating: Unrated
11/11/2009
These were soooo good! They didn't last ten minutes at game night!
Rating: Unrated
10/25/2009
I was BEGGED by my children to make these!!! No problem!!! So good and healthy as anything sweet can be!!!
Rating: Unrated
10/14/2009
I'm trying to find the recipe Martha had on the sow today... October 14, 2009. Can't seem to find it on the website.. help?
Rating: Unrated
10/26/2008
I did this with packaged seeds and left out the salt. It turned out pretty good. I think I will try finding unsalted seeds next time.
Rating: Unrated
10/22/2008
Oh, my goodness! These are so good that I can't stop eating them! Yum!
Rating: Unrated
10/11/2008
I used plain vegetable oil with these, and they still tasted excellent. I also reduced the oil to 1 tbsp.
Rating: Unrated
10/06/2008
I've been making these for a few years now, and they are always a hit. So delicious and addictive! (I cut back on the oil as well.)
Rating: Unrated
10/05/2008
How can this be done using the already toasted, salted and packaged store brand seeds?
Rating: Unrated
11/21/2007
These are amazing! Definitely worth making.
A note: I did reduce the oil to 1 tbs, and it worked perfectly.
Rating: Unrated
11/19/2007
I made this a few years ago and it was a huge success! I lost the recipe though...Now I can't wait to make it again!
All Reviews for Sweet and Spicy Pumpkin Seeds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sweet and Spicy Pumpkin Seeds
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
