Bring the tastes and smells of Fall to the table with Roasted Pumpkin Seeds. After you carve a pumpkin, save those seeds to make this tasty Roasted Pumpkin Seeds recipe, which features parmesan and cracked peppercorns!
What You Need
Original recipe yields 4 servings
1 cup pumpkin seeds
1 Tbsp. butter, melted
3 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. A.1. Dry Rub Cracked Peppercorn
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Let's Make It
Heat oven to 325ºF.
Toss pumpkin seeds with butter in medium bowl; stir in remaining ingredients.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 25 to 30 min. or until seeds are crisp and lightly browned.
Enjoy a 1/4-cup serving of this savory snack in place of other salty snacks in your diet.
How to Clean the Pumpkin Seeds
Place pumpkin seeds and pulp in medium bowl; cover with water. Stir. (Seeds will float to the surface.) Use slotted spoon to transfer seeds to clean kitchen towel; spread to form single layer on towel. Let stand until dry. (Do not use paper towels since the seeds will stick to the towels.)
These flavorful pumpkin seeds can be prepared ahead of time. Cool, then store in airtight container at room temperature up to 1 week before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.