Spicy Pumpkin Seeds


Special Diet Notes: Spicy Pumpkin Seeds

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.

Spicy Pumpkin Seeds
Prep time
Cook time
Total time
This recipe was posted by Jackie at The Vegan Diet. Visit her blog to view even more recipes for pumpkin seeds and beyond!
Serves: 2 cups
  • 2 cups raw pumpkin seeds
  • ¼ cup vegan margarine, melted
  • ½ teaspoon Tabasco sauce
  • 1 teaspoon cayenne pepper
  • ½ teaspoon cumin
  • 1 tablespoon chili powder
  1. Place pumpkin seeds on ungreased cookie sheet.
  2. Mix together marg and Tabasco sauce and drizzle over the seeds.
  3. Combine spices and sprinkle over the coated seeds. Toss well to coat.
  4. Bake at 300F/150C degrees 35-45 minutes until golden brown and crisp, stirring seeds once halfway through baking.
  5. Store in airtight container.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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