Homemade pumpkin spice pepitas sweetened with maple syrup and a little sea salt for the ultimate sweet and savory treat.
The idea for this recipe came to me while grocery shopping last week. I was at Trader Joe’s and saw a bag of pumpkin-spiced pumpkin seeds. They looked really good, but after checking out the label I knew I could easily make them myself so I grabbed a bag of raw pepitas and went to work when I got home. I say “work” but honestly this recipe is super simple and not much work at all.
If you like pumpkin pie spiced things, you’ll love these. They’re perfect for when a craving hits for something sweet, salty and crunchy!
Pepitas, the Spanish word for pumpkin seed (pepita de calabaza) directly translates to “little seed of squash” and that’s exactly what they are! But what are pepitas? Are they the same as pumpkin seeds? I’m answering the most common pepitas questions below!
Pepitas are pumpkin seeds that come from specific hull-less pumpkin varieties. They do not need to be shelled as they are grown shell-free in oilseed or Styrian pumpkins.
Pepitas are a tasty snack, chock full of healthy fats, protein and nutrients like iron, zinc, manganese, phosphorous and magnesium.
All pepitas are pumpkin seeds, but not all pumpkin seeds are pepitas. A pumpkin seed from any variety other than oilseed or Styrian pumpkins have seeds in a husk. These seeds are less tender and slightly more fibrous.
Be careful swapping pumpkin seeds for pepitas in certain recipes as in some cases it is best to use pepitas!
Yes! Pepitas are a super healthy snack and great added to salads, smoothies and yogurt. A one-ounce serving of pepitas consists of 4 grams of carbs, 15 grams of fat and 9 grams of protein for a total of 170 calories. Plus all of the nutrients mentioned above!
5 ingredients, 15 minutes and you have yourself a tasty little sweet and savory treat to munch on.
Preheat Oven – Making these pumpkin spice pepitas is super simple! To start, preheat your oven to 350ºF.
Toss – Then, in a large bowl, toss together your pepitas (or pumpkin seeds!) with the olive oil, maple syrup, pumpkin pie spice and sea salt.
Bake – Spread the seeds evenly in one layer onto a baking sheet. Bake for 5-7 minutes and then toss the seeds. Return to the oven and bake until the seeds are crisp, another 5-6 minutes.
Serve – Remove from the oven, let the seeds cool and enjoy!
Once cool, store in an airtight container on the counter or pantry for 1-2 weeks.
For this batch I didn’t use seeds from an actual pumpkin. I used pepitas, hulled pumpkin seeds. You could certainly use this recipe with unhulled shells but we haven’t carved a pumpkin yet so I didn’t have any on hand.