Zesty Pumpkin Seeds

The worst thing about carving a pumpkin? Scooping out goopy, slimy seeds. The best? Collecting them to make a delicious snack. But I have to admit: I kind of enjoy separating the seeds from the squishy stuff (it’s like a mini horror movie experience). Empty the innards into a colander and rinse them with water. This will make it easier to pry away the seeds from the pulp. Don’t forget to pat the seeds dry with a paper towel before you start cooking.

This recipe is perfect because it uses ingredients you probably have in the cabinet. Add the finished product to buttered popcorn for a movie night twist. Cue up Poltergeist and appease the spirits in your home with this seasonal treat.

Zesty pumpkin seeds Clinton Kelly

Zesty Pumpkin Seeds


1 tsp. salt

1/2 tsp. paprika

1/2 tsp. black pepper

1/4 tsp. curry powder

1/4 tsp. cayenne pepper

2 c. pumpkin seeds

1 tbsp. olive oil


1. Preheat oven to 400°F.

1. In a bowl, drizzle with oil

3. Sprinkle salt, paprika, black pepper, curry powder, and cayenne pepper on top of the pumpkin seeds and toss well.

4. Bake for 10 – 20 mins, tossing if desired. Let cool and serve.


This will always be my favorite picture of my mom, because it displays the sheer joy in her face as she reaches for her favorite present-- a roll of twenties. Happy Mother's Day, Terri. You really are the best! ❤️❤️❤️ (And Happy Mother's Day to anyone else reading this, if it applies. And if it doesn't, have a fabulous Sunday!)

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