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Turmeric Roasted Pumpkin Seeds

Ready in 10 minutes start to finish, Turmeric Roasted Pumpkin Seeds are delicious eaten out of your hand or tossed over a salad or vegetables. Quantities in this recipe are guidelines. Add more or less of any ingredient as you like.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 1 cup
Calories: 404kcal
Author: Good Dinner Mom


  • 1 cup organic raw pumpkin seeds, pepitas
  • 1 teaspoon extra virgin olive oil
  • 2 drops sriracha or hot sauce, ⅛ teaspoon
  • ½ teaspoon sea salt, less if using table salt
  • ¼ teaspoon fresh ground pepper
  • 1 teaspoon turmeric


  • Preheat oven to 350F degrees and place oven rack on center position.
  • In a small bowl, add all ingredients, changing quantities to your liking. Note; the turmeric absorbs a lot of the oil after it's added. Also, I highly recommend not skipping the sriracha. It adds just the right bit of heat and is a good pairing with turmeric.
  • Stir all ingredients until well mixed. Spread in a single layer on a baking sheet.
  • Bake for 5 to 8 minutes, until pumpkin seeds start to darken and plump up slightly.
  • Remove from oven and let cool completely.
  • Eat alone as a healthy snack or toss over any green salad or roasted vegetable dish. The pumpkin seeds can even be ground in a food processrr and added to a favorite vinaigrette dressing.
  • Left over pumpkin seeds keep very well for up to a week in an air-tight container.


Calories: 404kcal | Carbohydrates: 8g | Protein: 19g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Sodium: 1220mg | Potassium: 528mg | Fiber: 4g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 6mg