In the spirit of Halloween, I threw together this recipe for roasted pumpkin seeds. After all, I like to get the most bang for my buck so why not utilize those tasty seeds post-carving? If you aren’t a fan of curry flavours, try adding cayenne for a kick, cinnamon for a sweet snack, or just sea salt to keep it simple. They’re great on their own, in a trail mix, or sprinkled on a salad. This recipe is super easy, versatile, and delicious so don’t be spooked away!


Pumpkin seeds are often recognized for their outstanding zinc content, which helps to balance blood sugar, boost metabolism, and support a compromised immune system. However, the majority of the mineral is found in the thin envelope between the shell and the seed, which is lost when shells are removed. Zinc deficiency is linked to depression, lack of appetite, stunted growth, and frequent sniffles so be sure to keep shells on. 

Roasted Pumpkin Seeds Ingredients:

1 cup of unshelled pumpkin seeds, rinsed & dried

2 teaspoons coconut oil, melted

1 teaspoon curry blend

1/4 teaspoon sea salt


Preheat the oven to 325°F. Line a baking sheet with unbleached parchment paper. Toss all of the ingredients in a medium bowl so seeds are well covered. Spread the seeds out across the baking sheet and roast for 20 minutes until golden brown. Stir occasionally for even baking. 

Recipe originally published on