Chai Spiced Pumpkin Seeds

Chai Spiced Pumpkin Seeds are a savory snack that uses up as much of your seasonal pumpkin as possible. This snack is easy to make and serves as a great party appetizer or bar food for your next holiday gathering.

How Do You GET Pumpkin Seeds?

The easiest way to get pumpkin seeds for roasting is to scrape them out of a pumpkin. You should always use sugar pie pumpkins for this recipe since those big, “jack-o-lantern” pumpkins have seeds that are too firm and big.

First, slice the sugar pie pumpkin in half. It doesn’t matter if it’s across the hemisphere or down through the stem. You want to get access to the seeds. Scrape out the seeds, and you have what you need to start!

Are Pumpkin Seeds Healthy For You?

Pumpkin seeds are a great source of protein, but they’re also excellent sources of iron, magnesium, potassium, phosphorus, and zinc. 

Chai spiced pumpkin seeds are a great snacking option if you want a better night’s rest (zinc), regulate blood pressure (magnesium), and decrease inflammation since they are full of antioxidants. 

I’m no doctor, but they’re healthier than chips.

What Do I Need to Make Chai Spiced Pumpkin Seeds?

Chai spiced pumpkin seeds are made with pumpkin seeds, Chai Spice Blend, brown sugar, kosher salt, smoked Spanish paprika, garlic powder, and cayenne pepper. Not pictured is vegetable or peanut oil to act as a binding agent.

I prefer to use Spanish smoked paprika because it adds a layer of smokiness to the seeds. If you can’t find smoked Spanish paprika, smoked or plain paprika will work in its place. The optional cayenne adds interest in the form of a little spice. 

After Extracting the Seeds, What Do I Do With the Rest of the Pumpkin?

After bisecting the pumpkin, use a wide spoon to scrape out the “guts” of the pumpkin. The seeds come along with the guts, so it’s a pretty easy task. 

Use the remaining pumpkin flesh to make pumpkin puree, or cut it up to add to soups later. Take the stem, chuck it into your compost bin or backyard, and give it back to nature. Zero waste is on our agenda with this recipe. 

Why Do I Have to Soak Pumpkin Seeds?

Once you extract the guts, you must soak them to remove them from the seeds. 

Fill a large bowl with warm water and add the pumpkin innards to the water in the bowl. Allow them to sit undisturbed for 5 minutes. After 5 minutes, use your fingers to push the seeds away from the fibrous pumpkin. 

Take the pumpkin fibers out of the water once the seeds are removed and set them in a bowl. Once done with this process, you can compost the pumpkin fibers or cook them down in a stew. 

Soak the seeds in warm water for 10-15 minutes. Soaking pumpkin seeds softens their tough shells and also plumps up their interiors. It makes for a more enjoyable eating experience. 

Why Do I Need to Make Sure the Pumpkin Seeds Are Dry?

Use a strainer or a spider to remove the pumpkin seeds from the soaking water. Place the seeds on a few paper towels and spread them into an even layer. This recipe will need about 1 1/2-2 cups (179 to 238 grams) of seeds.
Remove any remaining rogue pumpkin fibers and pat the surface of the pumpkin seeds dry with another layer of paper towels or kitchen towels.

Dry out the pumpkin seeds in a 350°F (177°C) oven for 20 minutes.

Though it may seem counterintuitive to dry them after just soaking them, drying out pumpkin seeds is important because it removes excess moisture from inside the seeds while giving them that crunch you want in a snack. 

How Do I Make the Chai Spice Blend?

While the pumpkin seeds are drying out in the oven, combine the chai spice mixture you will use to flavor them.

Use a spoon to stir together the chai spice blend, brown sugar, smoked paprika, kosher salt, granulated garlic powder, and cayenne pepper in a small mixing bowl. Once the mixture is combined, set it aside. 

You can mix this chai spiced blend a month before you use it and store it in a mason jar in the pantry or a cabinet. 

Can I Replace the Chai Spice with A Different Spice Blend?

If you want to switch this from chai spiced pumpkin seeds to Pumpkin Spice Blend, Middle Eastern Spice Blend, or Mexican Spice Blend pumpkin seeds, replace the chai spice in the recipe with one of these spice blends. 

Once the seeds are dried out, remove the pan from the oven. Stir the vegetable oil into the chai spice blend. Pour this mixture over the pumpkin seeds and use your hands to toss the two together until the seeds are evenly coated. 

How Long Do I Need to Roast the Chai Spiced Pumpkin Seeds?

Spread the chai spiced pumpkin seeds out into an even layer. Roast the pumpkin seeds for another 12-15 minutes in the 350°F (177°C) oven, tossing them every 5 minutes to ensure they roast evenly. 

After roasting, remove the pan from the oven and allow the pumpkin seeds to cool for 10 minutes.

What Does Sifting Do?

Once cool, transfer the seeds to a small colander or sifter to shake off the excess chai spice blend. Sifting the roasted pumpkin seeds after roasting decreases the number of spices that will settle in your storage jars. 

After shaking the seeds, allow them to cool completely before storing them. 

How Do I Store Chai Spiced Pumpkin Seeds?

To retain the flavor and crunch of your chai spiced pumpkin seeds, store them in an air-tight jar in a cool, dark area of the kitchen. 

The pantry is the best location for storing pumpkin seeds. The more the seeds are subject to fluctuating temperatures, the sooner they’ll go bad. You also want to avoid exposing them to moisture since that will cause them to grow moldy.

When Do You Serve Chai Spiced Pumpkin Seeds?

My husband and son love to eat chai spiced pumpkin seeds them while watching football.

They’re great as snacks but even better as an easy option for party food. Serve chai spiced pumpkin seeds as appetizers for your next get-together. I usually add pumpkin seeds to my meat and cheese boards or serve them on my fruit and cheese platters.

You can also serve chai spiced pumpkin seeds on top of pumpkin-flavored bread or muffins. Use the roasted pumpkin seeds as a garnish for curries, stews, or even cereals. 

How Can I Package Them for Gifting During the Holidays?

Chai spiced pumpkin seeds make great edible gifts for the holidays, too. 

After cooling completely, pour the pumpkin seeds into fancy glass jars, label them with an ingredients list, and you’ll have a unique gifting option for friends and family.

How Long Can I Store the Chai Spiced Pumpkin Seeds?

You can store chai spiced pumpkin seeds in an air-tight container at room temperature for up to 3 weeks.

These Chai Spiced Pumpkin Seeds are an easy way to elevate your snacking or party appetizer game. Be sure to share this post with your friends and family. Remember to pin it to your snacks board, and let me know what you think of them in the comments below.

Chai Spiced Pumpkin Seeds

Marta Rivera at Sense & Edibility

5 from 16 votes

Chai Spiced Pumpkin Seeds are a savory snack that uses up as much of your seasonal pumpkin as possible. This snack is easy to make and serves as a great party appetizer or bar food for your next holiday gathering.

Servings: 6

Print Pin Recipe SaveSaved!

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Equipment

• half sheetpan
• colander or sifter optional

Ingredients

  

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• 2 cups ( pumpkin seeds from 1 4-pound (about 2 kilograms) sugar pie pumpkin *see post for how to harvest the seeds*

For the Chai Spice Mixture

• 1 tablespoon (15 grams) brown sugar
• 1 1/4 teaspoons (2 grams) chai spice blend
• 3/4 teaspoon (5 grams) kosher salt
• 1/2 teaspoon (2 grams) granulated garlic powder
• 1/4 teaspoon smoked paprika or plain paprika
• 1/8 teaspoon cayenne pepper optional
• 1 tablespoon (15 milliliters) vegetable oil

Instructions 

• Preheat your oven to 350°F (177°C).

  Line a half sheetpan with a silicone baking mat and layer 5 to 6 paper towels on to the baking mat. Set the sheetpan aside for now.

Clean, then Soak the Pumpkin Seeds

• Fill a large 4-quart bowl with warm water and add the pumpkin guts to the water in the bowl.

  Allow them to sit undisturbed for 5 minutes. After 5 minutes, use your fingers to push the seeds away from the fibrous pumpkin. 
• Take the pumpkin fibers out of the water once the seeds are removed and set them in a bowl. Once done with this process, you can compost the pumpkin fibers or cook them down in a stew. 

  Soak the seeds in warm water for 10-15 minutes.
• Use a strainer or a spider to remove the pumpkin seeds from the soaking water.

  Place the seeds on the prepared sheetpan and spread them into an even layer. Remove any remaining rogue pumpkin fibers and pat the surface of the pumpkin seeds dry with another layer of paper towels or kitchen towels.

Dry Out the Pumpkin Seeds and Make the Chai Spice Mixture

• Dry out the pumpkin seeds in a 350°F (177°C) oven for 20 minutes.
• Use a spoon to stir together the brown sugar, chai spice blend, kosher salt, granulated garlic powder, smoked paprika, and cayenne pepper in a small mixing bowl.

  Once the mixture is combined, set it aside. 

Season and Roast the Chai Spiced Pumpkin Seeds

• Once the seeds are dried out, remove the pan from the oven.

  Stir the vegetable oil into the chai spice blend and pour this mixture over the pumpkin seeds.
• Use your hands or a wide spatula to toss the seeds into the chai spice mixture until the seeds are evenly coated. 

  Spread the chai spiced pumpkin seeds out into an even layer.

  Roast the pumpkin seeds for another 12-15 minutes in the 350°F (177°C) oven, tossing them every 5 minutes to ensure they roast evenly. 

Cool, Then Jar the Chai Spiced Pumpkin Seeds

• After roasting, remove the pan from the oven and allow the pumpkin seeds to cool for 10 minutes.

  Once cool, transfer the seeds to a small colander or sifter to shake off the excess chai spice blend.
• After shaking the seeds, allow them to cool completely before storing in jars with a tight-fitting lid.  

  Serve chai spiced pumpkin seeds as snacks or as appetizers for your next get-together by adding them to meat and cheese boards, fruit and cheese platters or serving them in an appetizer bowl.

Notes

Swaps and Substitutions:

• Switch this from chai spiced pumpkin seeds to Pumpkin Spice Blend, Middle Eastern Spice Blend, or Mexican Spice Blend

Tips and Techniques:

• Soaking pumpkin seeds softens their tough shells and also plumps up their interiors.
• Though it may seem counterintuitive to dry them after just soaking them, drying out pumpkin seeds is important because it removes excess moisture from inside the seeds while giving them that crunch you want in a snack. 
• You can mix the chai spiced blend a month before you use it and store it in a mason jar in the pantry or a cabinet. 
• Sifting the roasted pumpkin seeds after roasting decreases the number of spices that will settle in your storage jars. 
• The pantry is the best location for storing pumpkin seeds. The more the seeds are subject to fluctuating temperatures, the sooner they'll go bad. You also want to avoid exposing them to moisture since that will cause them to grow moldy.
• You can also sprinkle chai spiced pumpkin seeds on top of pumpkin-flavored bread, muffins, or as a garnish for curries, stews, or even cereals. 

Gifting Instructions:

1. After cooling completely, pour the pumpkin seeds into fancy glass jars. 
2. Label the pumpkin seeds with an ingredients list and include seeds as a potential allergen.
3. Include storage instructions on your tag. 

Storage Instructions:

• To retain the flavor and crunch of your chai spiced pumpkin seeds, store them in an air-tight jar in a cool, dark area of the kitchen. 
• You can store chai spiced pumpkin seeds in an air-tight container at room temperature for up to 3 weeks.

Nutrition

Calories: 455kcalCarbohydrates: 12gProtein: 24gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 17gMonounsaturated Fat: 13gTrans Fat: 0.05gSodium: 246mgPotassium: 656mgFiber: 5gSugar: 4gVitamin A: 74IUVitamin C: 2mgCalcium: 46mgIron: 7mg

Course Appetizer

Cuisine Indian, Middle Eastern, Native American, North American

Keyword appetizer, chai spice blend, pumpkin, seeds, snacks

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