Are you craving a tasty fall snack? Try pizza pumpkin seeds – packed with the savory taste of pizza with every crunchy bite. Plus, they are vegan and dairy-free!
What You Need to Make this Recipe
- Raw Pumpkin Seeds: Use cleaned and dried pumpkin seeds from a fresh pumpkin in season, or buy a bag of pepitas (shell-less pumpkin seeds) and toast them with the same flavor. The bagged pepitas will require less cooking time.
- Olive Oil: Toss the seeds with extra virgin olive oil for crispy pumpkin seeds.
- Spices: Bring pizza pumpkin seeds to life with a homemade Italian-inspired seasoning. I flavor them with nutritional yeast (or grated parmesan cheese) for a cheesy-like taste and finish them with tomato powder, salt, garlic powder, basil, parsley, oregano, and red pepper flakes.
Additions and Substitutions
Roasted pizza pumpkin seeds are a tasty snack, salad topping, or addition to various recipes like carrot pumpkin soup. Customize the seasonings to suit your taste, and have fun experimenting with different flavors!
- Slap Ya Mama Seasoning Recipe
- Brown Sugar
- Curry Powder
- Cinnamon and Sugar
- Pumpkin Spice
- Ranch Seasoning
- Dill Pickle Seasoning
- Use grated parmesan cheese instead of nutritional yeast.
- Tomato powder can be hard to find, but you can also whisk a small amount of tomato paste into the olive oil before tossing it with the pumpkin seeds.
How to Make Pizza Pumpkin Seeds
The full recipe with measurements is in the recipe card below.
Step 1: After carving your pumpkin or removing the seeds, separate the seeds from the pumpkin flesh and rinse them thoroughly under cold water. Leave them to dry overnight or pat them dry with a cloth.
Step 2: Meanwhile, combine the nutritional yeast, tomato powder, salt, basil, oregano, parsley, garlic powder, and red pepper flakes in a small bowl and set it aside.
Step 3: Preheat the oven to 300℉ (149℃). Line a rimmed baking sheet with parchment paper. Then, transfer the dried pumpkin seeds to a mixing bowl and toss them with olive oil and the reserved seasoning.
Step 4: Arrange the pumpkin seeds in a single layer on the prepared baking sheet. Bake the pumpkin seeds for 15-20 minutes, stirring them halfway through.
Step 5: Let the seeds cool for about 10 minutes, and enjoy!
Expert Tips
- Line the baking sheet with parchment paper to wick away any excess moisture. I tried using a silicone mat, but the seeds don’t crisp the same way.
- Roast the pumpkin seeds at a low temperature to ensure you crisp and dry out the seeds. You’re not looking to burn them; I find the low temperature of 300°F (149℃) is a sweet spot for baking pumpkin seeds.
- Keep an eye on the pumpkin seeds, especially if your oven has hotspots. Rotate the baking sheet if you see some seeds getting darker than others.
- Let the pumpkin seeds cool for about 10 minutes before snacking on them; they will continue to become crispy as they cool.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these fall snacks!
What to Do With the Leftovers
- Storage – Let the pumpkin seeds cool completely. Then, transfer them to an airtight container or bag. Keep the pizza pumpkin seeds in your pantry for three months.
Frequently Asked Questions
Do you need to clean pumpkin seeds before roasting?
Yes – clean the pumpkin seeds beforehand to remove excess pulp and strings that will burn when roasted.
More Pumpkin Recipes:
Pizza Pumpkin Seeds
- Small Bowl
- 2 cups raw pumpkin seeds washed and dried
- 2 teaspoons olive oil
- 2 tablespoons nutritional yeast
- 1 tablespoon tomato powder
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- After carving your pumpkin or removing the seeds, separate the seeds from the pumpkin flesh and rinse them thoroughly under cold water. Leave them to dry overnight or pat them dry with a cloth.
- Meanwhile, combine the nutritional yeast, tomato powder, salt, basil, oregano, parsley, garlic powder, and red pepper flakes in a small bowl and set it aside.
- Preheat the oven to 300℉ (149℃). Line a rimmed baking sheet with parchment paper. Then, transfer the dried pumpkin seeds to a mixing bowl and toss them with olive oil and the reserved seasoning.
- Arrange the pumpkin seeds in a single layer on the prepared baking sheet. Bake the pumpkin seeds for 20-25 minutes, stirring them halfway through.
- Let the seeds cool for about 10 minutes, and enjoy!
- Line the baking sheet with parchment paper to wick away any excess moisture. I tried using a silicone mat, but the seeds don’t crisp the same way.
- Roast the pumpkin seeds at a low temperature to ensure you crisp and dry out the seeds. You’re not looking to burn them; I find the low temperature of 300°F (149℃) is a sweet spot for baking pumpkin seeds.
- Keep an eye on the pumpkin seeds, especially if your oven has hotspots. Rotate the baking sheet if you see some seeds getting darker than others.
- Let the pumpkin seeds cool for about 10 minutes before snacking on them; they will continue to become crispy as they cool.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.