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A white bowl of Chai Spiced Pumpkin Seeds next to a whole pumpkin and a bottle of Chai Spice Blend.

Chai Spiced Pumpkin Seeds

Course: Appetizer
Cuisine: Indian, Middle Eastern, Native American, North American
Keyword: appetizer, chai spice blend, pumpkin, seeds, snacks
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Calories: 455kcal
Author: Marta Rivera
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.
Print Recipe

Equipment

  • half sheetpan
  • colander or sifter optional

Ingredients

  • 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:
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: 455kcal | Carbohydrates: 12g | Protein: 24g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Sodium: 246mg | Potassium: 656mg | Fiber: 5g | Sugar: 4g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 7mg