Garam Masala Pumpkin Seeds

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  • Level: Easy
  • Total: 1 hr
  • Active: 10 min
  • Yield: 4 to 6 servings
The next time you find yourself carving a pumpkin for Halloween, go ahead and save the seeds. They make a quick and easy snack, especially when you coat them in a zesty mixture of olive oil and garam masala. To give the seeds a touch of sweetness, we suggest tossing them with dried currants, though dried cranberries or raisins work just as nicely.



  1. Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
  2. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
  3. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
  4. Toss the seeds with olive oil, salt and garam masala. Return to the oven and bake until crisp and golden, about 20 more minutes. Mix with dried currants before serving.