Prep 10 mins
Cook 15 mins
Pepitas are a Southwestern tradition. They're often served before dinner as a spicy accompaniment to fresh fruit-juice punch. You can find shelled green pumpkin seeds in health food stores.
- 2 cups shelled green pumpkin seeds (about 10 ounces)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 teaspoon ground cumin
- 1 teaspoon dried ancho chile powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspooon cayenne (optional)
- Preheat the oven to 325°F Line a large baking pan with parchment paper.
- Combine the pumpkin seeds, Worcestershire sauce and liquid smoke in a large bowl; toss to coat. Combine the remaining ingredients in a small bowl. Sprinkle over the pumpkin seeds; stir vigorously with a wooden spoon to evenly coat.
- Spread the seeds out on the baking sheet. Bake, stirring twice, until dried and lightly browned, about 15 minutes. Let cool on the baking sheet on a rack about 30 minutes. Serve at once or store in a ziploc bag up to 1 month.
Delicious little treat! I made exactly as written, including the cayenne. I was leery of the amount of liquid smoke, as it is a flavor that goes a long way with me, but it was perfect! I will be making this often, and will put into a bowl of mixed nuts to jazz them up, also. Made for Ramadan 2009 Tag.
Yum! I've never had pumpkin seeds before - but now they will become a staple in my house. These were simple and tasted great. I halved the recipe and made as directed including the cayenne. Thanks Nif for a great new treat! Made for ZWT5 2009 Family Picks.
Delicioso!!! Love them. These will be gone in no time flat! Made this as written, except I used Mexican Jugo Seasoning in place of the Worcestershire sauce to make it more authentic. Used the optional cayenne which provided just a touch of heat. Perfect. Made for ZWT5