Thursday, October 24, 2013

Blast from the Past: Spicy Roasted Pumpkin Seeds ($0.04 per serving)

Halloween is rapidly approaching, and in my effort to put SOMETHING up on this poor forsaken site, I'm bringing back a fall favorite: Spicy Roasted Pumpkin Seeds

In other news, baby boy is growing up! He was a whopping 6 lbs. 10 oz at 4 weeks old. It's funny to me that he seems so much bigger, and yet he hasn't breeched the 7 lb mark yet. Also, his night time sleep habits are... well... we'll just say that he looooooves his night time mini-parties with Momma.

A new recipe is on it's way, I promise!

In the mean time, enjoy this hearty-healthy, inexpensive, fun-to-make-with-the-kids, snack!

$0.04 per serving          94% savings          save $9.37 yearly

Halloween is just around the corner, which means that once again, the time has come to go all-out "artsy" on pumpkins.

But, before you toss those insanely gross pumpkin guts, PLEASE take a few minutes to save the seeds!! Those little babies make an incredibly delicious and ultra-healthy snack.

I know they're covered in goo.

I know the goo smells weird.

I know sticking your hand in the goo is reminiscent of sticking your hand into the absolute horror that is the sink disposal.

Suck it up, be brave, and JUST DO IT!

Those seeds are like gold. They're full of protein, zinc, vitamin E, and antioxidants in a variety of forms that actually make them unique, because all of those wonderful antioxidants are not typically found in one source of food (according to

So, just don't throw out the gold, okay?

Clean 'em up with a little water, your hands, and a colander, then season and roast them for a perfect, practically FREE, fall snack.

The flavor possibilities are practically endless: sweet, salty, spicy, savory... you name it. I prefer the salty-spicy combo found in this recipe. Think of your favorite seasonings and go for it!

Roasted Pumpkin Seeds
Printable Version

*Makes about 1 cup of seeds per medium/large pumpkin

1 cup pumpkin seeds, clean and dry
2 tsp. olive oil
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. chili powder

Remove the pulp and seeds from one medium or large pumpkin. Discard the pulp. In a colander, run cold water over the seeds, and remove the excess pulp by rapidly rubbing the seeds together in you hands.

Spread the seeds onto a clean surface and allow to dry completely.

Once dry, combine the seeds, oil, salt, paprika, and chili powder in a bowl. Stir to coat. Spread the seeds in a single layer on a parchment paper-lined baking sheet. Bake at 350 degrees for 20 minutes, stirring them once for more even cooking.

Let cool, and store in an air-tight container. Best when eaten within 5-7 days.

~ Savings ~

Cost Breakdown:
Discarded Carving Pumpkin Seeds - FREE
101 oz. extra virgin olive oil - $18.98 = 200 T = $0.095/T = $0.063
9.25 oz. chili powder - $5.64 = approx. 74 tsp. = $0.076/tsp. = $0.038
2.12 oz. paprika - $2.08 = 26 tsp. = $0.080/tsp = $0.040
Total Recipe Cost: $0.14
Cost per 1/4 Cup Serving: $0.04

The Contender:
David Roasted & Salted Pumpkin Seeds (5 oz.): $2.50
Cost per 1/4 Cup Serving: $0.63


"Over a year" scenario:
Roast 4 cups of pumpkin seeds - $0.56
Buy 4 bags David Roasted & Salted Pumpkin Seeds (5 oz.) - $10.00

*Money Saved = $9.37


  1. I LOVE it when you give a recipe AND the cost comparison. It really motivates my scratch-izing as we call it at our house.

    J in VA

  2. I love it and thank you for the recipe. I will try and make this my friend.... HUGS from Sherry @ The Rusty Pearl

  3. I've just made these - you say they are best eaten with 7 days - I don't think they'll make day 2!!! Very more-ish x


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