toasted pumpkin seeds with chili and lime
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: about one cup
Crunchy, salty and spicy with a hint of acidity, these toasted pumpkin seeds are a favorite treat at Halloween. Of course, don’t leave toasted pumpkin seeds to Halloween alone; rather, toast the seeds of any winter squash, eliminating kitchen waste and providing wholesome, nourishing snacks for your family.
  • seeds from one large pumpkin, (about 1 cup)
  • 1½ tsp unrefined sea salt, (divided)
  • 1 egg white
  • 2 tbsp melted butter or clarified butter
  • zest of two limes
  • up to 1 tbsp chili powder
  1. Clean the pumpkin seeds, removing any extraneous pumpkin flesh or strings from them, give them a good rinse then cover them in warm water plus one teaspoon unrefined sea salt for eighteen to twenty-four hours. After they’ve soaked for up to twenty-four hours, rinse them, drain them and pat them dry.
  2. Preheat the oven to 450 degrees Fahrenheit.
  3. Whisk the white of one egg and one-half teaspoon unrefined sea salt together until frothy, then stir in two tablespoons melted butter, the zest of two limes and up to one tablespoon chili powder.
  4. Toss cleaned and rinsed pumpkin seeds in the mixture of egg white, salt, butter and spices until all the seeds are thoroughly coated.
  5. Line a baking sheet with parchment paper and spread the pumpkin seeds in a single layer.
  6. Bake in an oven preheated to 450 degrees Fahrenheit for approximately seven minutes, stirring about half-way through.
Recipe by Nourished Kitchen at