Roasted Pumpkin Seeds with Chili and Lime

by Sarah on November 11, 2011

Have you ever been so tired that you can’t even think or make a clear decision anymore?  I am.  I mean, I’m there.  YOU know what I mean Readers! Anyway, I’m gonna make this kind of quick.  Thankfully, Elise over at Simply Recipes made this one fairly easy for me because I used her basic method for roasting the seeds.  Thanks, Elise!

Here’s my other basic piece of advice though.  These big squash, the big ones?  The seeds are way too big and thick on the outside.  So unless you plan on cracking the outside hulls to get to the pepitas inside, scrap ‘em.  Go for the smaller seeds, like the ones in the traditional pumpkins, or in butternut or acorn squash.

Here’s why I tried Elise’s recipe.  She blanches her seeds in salted water for ten minutes before roasting.  That was a new and novel idea.  When I’d ever roasted seeds before I always had just put them directly in the oven after giving them a quick rinse and a toss in salt.  I had to give it a shot.

After draining the seeds, dump them onto the sheet with the oil and toss them around.

Now for the fun part.  Tajin seasoning–you heard of it?  It’s marketed as a “fruit seasoning” and it’s what get’s sprinkled on Mexican fruit salads at those great stands all over town in the summers–the ones with the rainbow umbrellas–you know what I’m talking about?  Anyway, it’s comprised of chile powder, dehydrated lime and salt.  It’s pretty awesome on lots of stuff, like popcorn, watermelon, apples….and now pumpkin seeds.  And here’s where we give a shout out to Jenn at Woven Sunshine/Wildlands Bake Shop because I stole this idea from her Halloween party.

I zested a lime and squeezed the juice of half a lime and added about a tablespoon of Tajin, along with a bit more salt.  I tasted it by taking a seed and licking it.  You don’t have to do that if you don’t want to, but I’m fairly weird about making sure things are seasoned enough.

Bake at 350 for anywhere from ten to twenty minutes, checking frequently and tossing.  When they are done they should be crisp and but not burnt.  I (of course) added some more salt.

Roasted Pumpkin Seeds with Chili and Lime (Adapted from Simply Recipes)


  • Pumpkin Seeds
  • Salt
  • Olive oil
  • Tajin seasoning
  • Lime


  • Rinse seeds to remove most of the pumpkin guts.
  • Put in a pot with a Tbsp of salt and bring to a boil.
  • Reduce heat and simmer for ten minutes. Drain.
  • Pour 1-2 Tbsp oil onto baking sheet.
  • Dump seeds onto baking sheet and toss seeds in oil.
  • Using microplane, add the zest of the lime to the seeds.
  • Add the juice of half the lime to the seeds.
  • Add 1-2 Tbsp Tajin seasoning (to taste) to the seeds.
  • Roast for 10-20 minutes, tossing frequently until crisp.
  • Add more salt or seasoning if necessary.


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