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Spicy Baked Pumpkin seeds in a white bowl with an orange napkin and mini pumpkins.
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5 from 2 votes

Portuguese Roasted Pumpkin Seeds

Portuguese Style Pumpkin Seeds are freshly baked pumpkin seeds that are coated with a blend of Portuguese spices and then baked. They keep for weeks in an airtight jar, and make a delicious snack!
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Appetizer, Snack
Cuisine: Portuguese
Keyword: Portuguese Pumpkin seeds, pumpkin seeds
Servings: 4
Calories: 263cal
Author: Amy
Cost: $2

Equipment

  • baking sheet
  • Pumpkin scooper
  • Colander
  • paper towels

Ingredients

  • 2 cups raw pumpkin seeds freshly scooped from a 10 lb+ pumpkin
  • 4 cloves garlic pressed
  • 3/4 tbsp. onion powder
  • 1/2 tbsp. crushed red pepper jarred
  • 3/4 tbsp paprika
  • 2 tbsps. Portuguese olive oil
  • 1/2 tsp kosher salt

Instructions

  • Preheat your oven to 350° Fahrenheit.
  • Line a large baking sheet with parchment paper.
  • In a large bowl, combine seeds with olive oil and coat all surfaces.
  • Add in spices and minced garlic and mix thoroughly.
  • Bake your seeds for a total of 40-45 minutes flipping them over at every 15-minute mark.
  • Do not be alarmed if your garlic looks extra toasty–those are the tastiest pieces. You can discard the garlic pieces that might be overly burnt.
  • Store your seeds in an air tight container for up to 2 weeks. We have not tried them any longer than that because they FLEW out of the house! They are soo good!!

Notes

Nutritional values may vary and are meant to be a guide.
*After carving a fresh pumpkin, if you are not ready to roast your seeds, they last for up to 4 days mostly de-pulped, and stored in the fridge in an air-tight container. 

Nutrition

Serving: 1g | Calories: 263cal | Carbohydrates: 8g | Protein: 10g | Fat: 23g | Saturated Fat: 4g | Sodium: 595mg | Potassium: 337mg | Fiber: 3g | Sugar: 1g | Vitamin A: 776IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 3mg