These keto roasted pumpkin seeds are flavored with delicious pumpkin pie spice and are the perfect low carb snack for Fall!
This is the time of year when everyone is starting to carve pumpkins. Me included. But don't toss out those pumpkin seeds!
Roasted pumpkin seeds make an amazing seasonal snack. The seeds from the pumpkin can be roasted and become a wonderful crunchy snack that just happens to be low carb and healthy too!
Here I have tossed the fresh pumpkin seeds with a yummy pumpkin pie spice for a totally delicious keto friendly snack.
What's in this Article?
How to Make Roasted Pumpkin Seeds
Scoop out the seeds from the pumpkin and pull off all the “guts”. From one large pumpkin I managed to collect about 1½ cups of seeds.
Place the pumpkin seeds in a bowl and cover in warm water. Leave for about 15 minutes and use a slotted spoon to lift out the seeds – this process will soak off any remaining pumpkin.
Place the seeds in a saucepan of boiling water, reduce to a simmer, and cook for 10 minutes. This will help even cooking when the seeds are roasting.
Drain the seeds. In a bowl, mix together olive oil and pumpkin pie spice. Add the seeds, salt and black pepper, then mix well to coat.
Spread the spiced seeds out onto a baking tray lined with a silicone mat.
Roast in a preheated oven for 20-25 minutes, shaking the seeds half way through cooking to turn as many as possible.
Leave to cool and enjoy this crunchy spiced low carb snack!
You can feel free to swap out the pumpkin pie spice for your own favorite flavors. And if you need some creative ideas, go check out five more ways to roast pumpkin seeds here.
More Fall Recipes
If you love these roasted pumpkin seeds, be sure to explore these other tasty keto treats:
Roasted Pumpkin Seeds
These roasted pumpkin seeds are flavored with delicious pumpkin pie spice and are the ideal low carb snack this fall.
Ingredients
- 1½ cups pumpkin seeds, or as many seeds as you can get from one large pumpkin
- 2 tsp olive oil
- ½ tsp pumpkin pie spice, or more, to taste
- salt and black pepper
Instructions
- Preheat the oven to 350F.
- Remove excess flesh from the seeds and place them in a bowl. Cover in warm water and leave for 15 minutes.
- Use a slotted spoon to remove them from the water, and place them in a saucepan of boiling water. Reduce to a simmer, and cook for 10 minutes.
- In a bowl, mix together the olive oil and pumpkin pie spice. Drain the seeds, then add them to the bowl together with salt and pepper.
- Mix well then spread out onto a baking sheet lined with a silicone mat. Cook for 20-25 minutes, turning once halfway into the cooking time.
- Leave to cool and store in an airtight container.
Notes
3g net carbs per serving (about ¼ cup of seeds)
Nutrition Information
Yield 6 Serving Size ¼ cupAmount Per Serving Calories 183Total Fat 15gSaturated Fat 2gSodium 75mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gProtein 8g
Taryn
Tuesday 25th of October 2016
I love roasted pumpkin seeds. Thanks for sharing!
Maya | Wholesome Yum
Thursday 20th of October 2016
These look delicious! I love roasted pumpkin seeds for a snack. Yummy and healthy too!
Kim | Low Carb Maven
Wednesday 19th of October 2016
I love roasted pumpkin and squash seeds, Georgina! Unfortunately, I'm the only one in the family who eats them. I usually just rub them in oil and salt them - classic but broing. I can't wait to try this pumpkin pie spiced version. Thanks!
Katrin
Wednesday 19th of October 2016
What a great idea to actually use the pumpkin seeds! So far, I've always just chucked them in the bin. We're big at pumpkin carving over here, and that time of the year is just around the corner. I'll let my kids get on with it while I shall roast and snack on pumpkin seeds!
Tasha | Ketogasm.com
Tuesday 18th of October 2016
Yum! I love the idea of pumpkin spiced pumpkin seeds!