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Spicy Pumpkin Seeds

These seeds are packed with vitamins and minerals. Eat them by the handful!

By David Leite

As appeared in

Stumped on what to offer when the kids ask for a tasty snack?

Problem solved! These spicy pumpkin seeds are zesty, crunchy and yummy enough to satisfy even the pickiest youngster, and they're healthy, too.


Parchment paper1¼   teaspoons sweet smoked paprika
Nonstick cooking spray¾     teaspoon cayenne pepper
1      large egg whiteScant ¼ teaspoon ground cinnamon
2⅓   tablespoons sugar2      cups shelled pumpkin seeds
1¼   teaspoons sweet kosher salt 


1. Heat the oven to 300°F. Line a baking sheet with parchment paper and coat with cooking spray.

2. Whisk egg white till very foamy. Add sugar, salt, paprika, cayenne and cinnamon; whisk well.

3. Stir in seeds to coat, then lift with a slotted spoon, allowing them to drain, and spread in a single layer on baking sheet.

4. Roast seeds, tossing several times with a spatula, until puffed and edged with brown, about 25 minutes.

5. Transfer baking sheet to a wire rack to cool.

6. Gently pry seeds from the sheet and break up any large clumps into smaller shards. Seeds will last 2 weeks in an airtight container. 

Makes 8 2 oz. servings

Nutritional Information:  Calories: 270; Fat, 21 g; Cholesterol, 0 mg; Sodium, 310 mg; Total Carbohydrates, 9g; Dietary Fiber, 2g; Sugars, 4g; Protein, 11g.


Reprinted from the book The New Portuguese Table by David Leite. Copyright © 2009 by David Leite. Photographs copyright © 2009 by Nuno Correia. Published by Clarkson Potter, a division of Random House, Inc.