Makes 1 1/2 cups (480 ml)
Ingredients
1 1/2 cups (480 ml) pumpkin seeds, cleaned & dried
1/4 teaspoon (20 ml) coarse ground sea salt
1 teaspoon (5 ml) ground ginger
2 limes
pinch of cloves
minced ginger (optional)
Instructions
Preparation: Remove seeds from pumpkin, sort pumpkin guts from pumpkin seeds, rinse seeds under cold running water, pat dry with paper towel and transfer to a rimmed baking sheet to dry.
Once your seeds are dry, you are ready to begin.
Preheat the oven to 350F (180°C).
Spread pumpkin seeds on a 15x10 rimmed baking sheet and season with sea salt, ground ginger, juice of 1 lime and pinch of cloves.
Toss to combine in seasonings.
Slice second lime and lay slices atop the seeds.
Sprinkle minced ginger on top of seasoned seeds and lime.
Bake for 35 minutes, tossing every 10 to cook evenly.
Remove tray from oven and let sit for 5-10 minutes before consuming.
Store leftovers in a covered glass dish in the fridge once cooled.
Enjoy!
More Recipes You'll Love
Ginger lime pumpkin seeds are a roasted snack with a warm ginger kick and a sharp lime finish. The seeds toast with ground ginger, sea salt, and fresh lime juice while slices of lime perfume the tray from on top. Thirty-five minutes of roasting turns plain pumpkin seeds into something you cannot stop eating.
Pro Tips
- Dry the cleaned seeds thoroughly before seasoning. Wet seeds steam in the oven and stay chewy instead of turning crisp.
- Toss the seeds every ten minutes during the roast. Even tossing is what keeps the ginger from scorching on one layer while the rest stays pale.
- Lay the lime slices directly on the seeds — as they roast they release citrus oils that perfume the whole tray in a way juice alone cannot.
- Let the tray rest five to ten minutes after baking. The seeds crisp up significantly as they cool, so judge doneness by the cooled tray.
Frequently Asked Questions
Do I need to use fresh pumpkin seeds?
Fresh seeds from a pumpkin need cleaning and drying first, but store-bought raw pumpkin seeds work perfectly and skip that step entirely.
How hot are these seeds?
Warm rather than spicy — the ground ginger and pinch of cloves give a mellow, aromatic heat. The optional minced ginger on top adds sharper little bites.
How do I store roasted pumpkin seeds?
A covered glass container in the refrigerator once cooled. They keep their crunch for about a week — if they soften, a few minutes in a hot oven refreshes them.
Recipe Card
Ingredients
Method
- minced ginger (optional) Once your seeds are dry, you are ready to begin.
- Preheat the oven to 350F.
- Spread pumpkin seeds on a 15x10 rimmed baking sheet and season with sea salt, ground ginger, juice of 1 lime and pinch of cloves.
- Toss to combine in seasonings.
- Slice second lime and lay slices atop the seeds.
- Sprinkle minced ginger on top of seasoned seeds and lime.
- Bake for 35 minutes, tossing every 10 to cook evenly.
- Remove tray from oven and let sit for 5-10 minutes before consuming. Store leftovers in a covered glass dish in the fridge once cooled.
- Enjoy!
