Smoked Paprika Pumpkin Seeds

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  • Level: Easy
  • Total: 1 hr
  • Active: 10 min
  • Yield: 4 to 6 servings
Slivered almonds and pumpkin seeds make a surprisingly lovely and crunchy combination in this super easy recipe. We also use a few dashes of smoked paprika to infuse both ingredients with some punchy heat.



  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 smoked paprika. Return to the oven and bake until crisp and golden, about 20 more minutes. Mix with the almonds before serving.