These homemade Cajun Pumpkin Seeds are the tastiest fall snack! They're super easy to make and so delicious. You'll love their bold, spicy flavor and irresistible, crispy texture!
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Ginnie's Take
During pumpkin season, more often than not, you can find me in my kitchen roasting pumpkin seeds! While I love the simple salted version, it's so fun coming up with different seasoning ideas. If you enjoy bold flavors, these amazing Cajun Pumpkin Seeds are for you! These crunchy roasted seeds have a scrumptious savory flavor that's equal parts smokey and spicy. Best of all, they're super easy to make, and your house will smell amazing as they roast!
Why You'll Love This Recipe
- Delicious Flavor - These crispy seeds have a mouthwatering, savory flavor with a kick of spicy heat. They are so delicious!
- Easy - You need just a few basic ingredients, and the whole process is super simple.
- Great Fall Snack - Pumpkin seeds are a quintessential autumn treat! Make a batch the next time you carve a pumpkin.
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Ingredients
You need just a few basic ingredients to make this tasty snack:
- Seeds - You can use the seed from jack-o'-lantern style pumpkins or smaller pie / sugar pumpkins. The recipe is easy to scale up or down depending on how many seeds you have.
- Oil - You'll mix the seeds with extra virgin olive oil before baking. It adds a little flavor and helps them crisp up.
- Spices - To keep things simple, I used purchased a Cajun seasoning blend from Penzey's. Tony Chachere's and Slap Ya Mama also make popular blends. Make sure to check your spice mix to see if it contains salt (many do), then season your seeds accordingly.
This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free, so everyone at your table can enjoy it!
You'll Also Need
Grab a sharp knife to carve the pumpkin and a large baking sheet to roast the seeds. You can line your baking sheets with nonstick foil or parchment paper to save on cleanup time.
How to Make Cajun Roasted Pumpkin Seeds
These Cajun Flavored Pumpkin Seeds couldn't be easier to make! Here's a quick overview of the process, and you'll find a detailed recipe card below:
- Clean seeds. Start by removing the seeds from the pulp. First, brush off any hanging seeds, then gently squeeze the pulp to push out the remaining seeds.
- Dry seeds. Spread the seeds on a baking sheet to dry their exterior.
- Mix with oil and salt. Next, you'll mix the seeds with olive oil and add salt to taste.
- Bake. Roast the seeds for 10 minutes, then add the Cajun seasoning. Continute baking until they are toasted and crunchy throughout, stirring every five minutes.
So simple, right? And you won't be believe how delicious these crispy Roasted Canjun Pumpkin Seeds are!
Variations
You can make these pumpkin seeds in your air fryer. Check out this DIY Cajun Seasoning from Louisiana Cookin', if you'd like to try your hand at a homemade spice blend. And you can use these spices to season Roasted Winter Squash Seeds and Roasted Pepitas, too!
Storage
If you have leftover Cajun Seasoning Pumpkin Seeds, store them in an airtight container at room temperature. They will stay fresh for a couple weeks.
Related Recipes
If you loved these boldly-flavored seeds, try my Spicy Pumpkin Seeds, Old Bay Seasoning Pumpkin Seeds, or my Sweet and Spicy Pumpkin Seeds next! And check out these other recipes, too:
- If you need a go-to, classic recipe, you'll love these basic Roasted Pumpkin Seeds and these simple Salted Pumpkin Seeds.
- These Garlic Pumpkin Seeds and Garlic Parmesan Pumpkin Seeds (yum) are both favorites of mine!
- Pickle lovers, these irresistible Dill Pickle Pumpkin Seeds are for you.
- If you're a ranch dressing lover, you won't be able to resist these Ranch Roasted Pumpkin Seeds. They taste just like your fave dressing.
- Craving a sweet treat? Try my Honey Roasted Pumpkin Seeds, Cinnamon Sugar Pumpkin Seeds, or my Pumpkin Spiced Pumpkin Seeds!
- These mouthwatering Salt and Vinegar Pumpkin Seeds taste just like your fave chips.
Frequently Asked Questions (FAQs)
You do not need to soak pumpkin seeds before roasting them. Although some recipes claim soaking makes the seeds easier to digest, it just adds extra time, and for most people, it isn't necessary.
Roasted pumpkin seeds make a nutritious snack! They contain protein, antioxidants, minerals, healthy fats, and have other benefits, too. Read this Cleveland Clinic article to learn more about the benefits. Of course, like most seeds and nuts, you should enjoy them in moderation.
While pumpkin seeds can technically be eaten raw, they taste so much better after roasting. Simply mix the seeds with olive oil, add seasonings, then bake the seeds at 350 degrees (stirring every five minutes), until they're crunchy and toasted.
The fastest way to clean pumpkin seeds is to grab a small amount of pulp, then brush off any hanging seeds. Next, gently squeeze the pulp to remove the remaining seeds. Repeat this process with the remaining pulp. There's no need to wash the seeds, unless they have lots of pulp clinging to them.
If your roasted pumpkin seeds are chewy, you need to bake them longer. Return the seeds to your oven, then roast them until they are crunchy throughout. Make sure to stir the seeds frequently, and taste them as they cook, so you know when they're crisp.
Clean pumpkin seeds can sit out for a few hours or even overnight. This helps to dry their exterior, which you need to do before baking them anyway. If you're not planning to roast the seeds right away (or don't have time to clean them), store them in an airtight container and refrigerate.
Pumpkin Seeds have mild, nutty flavor. They tend to taste like whatever spices you season them with.
Pepitas and Pumpkin seeds (from jack-o'-lanterns and pie pumpkins) come from different varieties of pumpkins. Pepitas are green, while pumpkin seeds have a creamy white color, and pepitas have no hull. Because they are hull-free, pepitas are more tender and less chewy than other pumpkin seeds.
Cajun Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- 2 to 3 teaspoons Cajun seasoning
Equipment
Instructions
- Preheat oven to 350° F (175° C).
- Separate pumpkin seeds from pulp, then transfer to a baking sheet. Let dry for at least 30 minutes.
- Drizzle 1 cup pumpkin seeds with 1 tablespoon olive oil, then add salt to taste. Mix well. (If your Cajun seasoning already contains salt, you may not need any extra.)
- Bake seeds for 10 minutes, mixing after 5 minutes.
- After the seeds have roasted for 10 minutes, stir in 2 to 3 teaspoons Cajun seasoning (to taste).
- Continue roasting seeds, stirring every five minutes, until they're toasted and crisp throughout (about 10 to 15 more minutes).
- Let seeds cool before eating. Enjoy!
Notes
Nutrition
