Peppy Roasted Pumpkin Seeds

For more pumpkin fun, pop these in the oven to roast while you carve your pumpkin.

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  • prep time 15 min
  • total time 35 min
  • ingredients 3
  • servings 8
 

Ingredients

1
cup pumpkin seeds from fresh pumpkin
2
teaspoons oil
2
teaspoons taco seasoning mix (from 1.25-oz. pkg.)

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LOCATION

Steps

  • 1 Heat oven to 350°F. Rinse pumpkin seeds; remove any pulp and fiber. Pat seeds dry with paper towels. Spread seeds in ungreased 15x10x1-inch baking pan. Sprinkle with oil; stir to coat.
  • 2 Bake at 350°F. for 15 to 20 minutes or until deep golden brown and crisp, stirring once.
  • 3 Sprinkle warm seeds with taco seasoning mix. Cool 10 minutes or until completely cooled before serving.
  • 1 Heat oven to 350°F. Rinse pumpkin seeds; remove any pulp and fiber. Pat seeds dry with paper towels. Spread seeds in ungreased 15x10x1-inch baking pan. Sprinkle with oil; stir to coat.
  • 2 Bake at 350°F. for 15 to 20 minutes or until deep golden brown and crisp, stirring once.
  • 3 Sprinkle warm seeds with taco seasoning mix. Cool 10 minutes or until completely cooled before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Tablespoons
Calories
110
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
50mg
50%;
Total Carbohydrate
4g
4%
(Dietary Fiber
1g
1%
  Sugars
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
15%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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