Chef Erin Brew’s Sweet & Savory Pumpkin Seeds


What do you do with all the seeds inside the pumpkins your kids carve? Why not treat this new take on your classic roasted pumpkins seeds. A healthy treat that’s the perfect antidote to all the sweet treats so prevalent this time of year. This recipe comes to us from Chef Erin Brew, the executive pastry chef at the Fairmont Chicago.

roasted pumpkin seeds 2 ways

Roasted Pumpkin Seed Recipe


  • All seeds from a medium-sized pumpkin
  • 2T salt (for water)
  • 1T Olive oil

Savory Spice Mixture Ingredients:

  • ½  teaspoon curry powder
  • ½  teaspoon ground coriander
  • ¼  teaspoon cayenne
  • ½  teaspoon salt

Sweet Spice Mixture Ingredients

  • ¼  tsp cinnamon
  • ¼  tsp nutmeg
  • ½  tsp sugar
  • pinch salt
roasted pumpkin seed recipe
Photo Credit: Chef Erin Brew, used with permission


  1. Preheat oven to 400°F.
  2. Remove the seeds from the pumpkin and rinse under lukewarm running water.
  3. Fill a small saucepan 1/2 way with water and add the seeds.  Add 2 tablespoons of salt. Bring to a boil then reduce to a simmer.  Cook for 10 minutes. Remove from heat and drain.
  4. Toss seeds with Olive Oil and your choice of spice mixture spices.
  5. Spread seeds out over a roasting pan, all in one layer. Bake on the top rack.  After about 10 minutes, give the pan a shake to move seeds around.  Continue baking until the seeds begin to brown. Remove from oven and cool.   Taste and add a bit more seasoning mix or salt if desired.

What’s your favorite way to eat pumpkin seeds? Sweet or savory? Still need a pumpkin? Find a pumpkin patch near you!

Want more easy and fun recipes? Find all our favorite recipes here.

Chef Erin Brew\'s Sweet & Savory Pumpkin Seeds
About Melissa Haak 626 Articles
Melissa is mom to 4. She used to dream of traveling the world, now she dreams of a clean kitchen. She can be found on most social media sites as @PBinmyHair because with this much hair and four kids, you're bound to find something in it.

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