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Prep Time
10 mins
Total Time
30 mins


2 cups
fresh pumpkin seeds (in shell, pulp discarded)
500 mL
1 tbsp
brown sugar
15 mL
1 tsp
each chili powder, paprika, salt and pepper
5 mL
1/2 tsp
each Compliments Garlic Powder and Onion Powder
2 mL
2 tbsp
canola oil
30 mL


Step 1

Spread fresh pumpkin seeds on tea towel to dry off.

Step 2

Meanwhile, preheat oven to 160˚C (325˚F). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder.

Step 3

Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week.


Substitute 4 tsp (20 mL) taco seasoning for the spice mixture.
Substitute any larger squash seeds if pumpkin seeds are not available.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
8 g
Saturated Fat:
1 g
3 g
1 g
2 g
4 g
200 mg
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