Taco Pumpkin Seeds

Seeds from a freshly cut pumpkin are toasted in taco seasoning and a bit of garlic salt. The combination packs a tasty punch!


1 cup (8 servings)


1 cup seeds from freshly cut pumpkin, washed and dried
2 tablespoons vegetable oil
1 to 2 tablespoons taco seasoning
1/4 to 1/2 teaspoon garlic salt


Preheat oven to 325°C (163°C). In a skillet, saute pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15 x 10 x 1-inch baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake in the preheated oven for 15 to 20 minutes or until crisp. Remove to paper towels to cool completely.


Store in an airtight container for up to 3 weeks.

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