Super-Spiced Roasted Pumpkin Seeds

Sweet and spicy, these roasted pumpkin seeds are the honey-glazed treat essential to your fall menu.

Scatter over salad, mashed or roasted sweet potatoes, or across your pumpkin pie.

Total Time:
Level: Easy
Yield: 3 cups


  • 3 tbsp. honey
  • 1 tbsp. plus 1 tsp olive oil
  • 1 1/4 tsp. cinnamon
  • 3/4 tsp. turmeric
  • 1 tsp. coarse salt
  • 2 c. raw, shelled pumpkin seeds


  1. Heat oven to 325 degrees Fahrenheit. Line an 11x17-inch baking sheet with parchment.
  2. In a microwaveable bowl, heat honey and oil until bubbling, about 30 sec.
  3. Whisk in cinnamon, turmeric, and salt, then fold in pumpkin seeds until very well-coated.
  4. Spread out seeds on prepared baking sheet in 1 even layer.
  5. Bake 20 to 25 min, stirring every 5 to 10 min, until seeds are deep golden brown and honey has caramelized.
  6. Remove from oven, stir, and cool completely at room temperature.
  7. Break up any clumps with your fingers.

45 cal, 4 g fat (1 g saturated), 2 g protein, 2 g carb, 1 g sugar, 0 g fiber, 48 mg sodium, 0 mg cholesterol per Tbsp

This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.

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