Vegan Salt And Pepper Pumpkin Seeds

September 24, 2010 by Keri

Since it’s officially fall, I’m now allowed to post all things pumpkin without further explanation!  When I sawed open my pumpkin for Lick It’s Vegan Pumpkin Ice Cream, I also cleaned the seeds and roasted them for one of my favorite fall snacks- pumpkin seeds!  Like popcorn, it can be a lot of fun to play with flavor, and they’re great plain, sweet, savory, spicy, whatever you can dream up.  They’re also perfect in a nice fall trail mix with granolas, dried cranberries, and nuts. And don’t forget to toss some into your salads, roasted or steamed vegetables, and even sweet treats!

Vegan Snack Recipes

Vegan Snack Recipes

I kept this batch simple, coating the seeds in about a teaspoon of olive oil, a little sea salt, and a generous helping of black pepper.  I roasted my seeds at 300 degrees for 30 minutes to get them toasty and golden brown, but if you want to keep more of the healthy oils and nutrients unharmed, they should be lightly roasted at a very low temperature, about 170 degrees, for 15-20 minutes.  Pumpkin seeds are a great source of zinc, iron, protein, and vitamin K, as well as other nutritious minerals, so we feel good about enjoying them.

What flavor of pumpkin seeds would you “invent”? I’m thinking spicy buffalo seeds!

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Noelle says:

    Even before you said spicy buffalo, I was thinking it, so you MUST make them. Yum!

  2. YUM! I’d like mine with some cayenne pepper!

  3. Stefanie says:

    You can’t go wrong with a sweet and spicy pumpkin seed. 🙂

  4. Jess - The Domestic Vegan says:

    Yum yum yum! I loooove pumpkin seeds!

  5. My favorite thing to do with pumpkin seeds is to throw them into an oatmeal cookie. Adds a good texture that i find irresistible. I also love them lightly toasted with a bit of nutritional yeast, or thrown in some pasta. YUM!