Gluten Free Roasted Pumpkin Seeds

[Lucy scoops out the innards of the pumpkin Linus brought]
Linus: [groans] You didn’t tell me you were gonna kill it!

It’s the Great Pumpkin, Charlie Brown

When roasting this year’s pumpkin seeds, I drew inspiration from Ricki over at Diet, Dessert and Dogs.  Tired of plain ol’ pumpkin seeds coated with salt, I wanted to branch out into something more exotic and exciting.  My Asian-Inspired Pumpkin Seeds have a tangy bite that will keep you going back handful after handful.  Looking for more flavorful ways to roast pumpkin seeds?  Check out this post on 15 New Ways to Spice Up Roasted Pumpkin Seeds.

Gluten Free Pumpkin Seeds

Asian-Inspired Roasted Pumpkin Seeds

Seeds from one large pumpkin (washed & dried)
1 tablespoon Tamari Sauce
1 tablespoon Hot Pepper Sesame Oil
1/2 teaspoon Wasabi Powder
Sea Salt to taste

Preheat oven to 375 degrees.  Add pumpkin seeds in a single layer to a large baking dish.  Add all ingredients and mix thoroughly to coat seeds.  Roast for approximately 30 minutes (stir every 10 minutes) until liquid is absorbed.

Closeup Gluten Free Pumpkin Seeds

2 Replies to “Gluten Free Roasted Pumpkin Seeds”

  1. Sometimes I swear I buy the pumpkins just so I can roast the seeds! These look fantastic. I love tamari roasted almonds, and we are big on anything spicy in our house–sounds like the perfect combination. I am sure you’re right that I will be eating these handful after handful–because I’m heading out to get another pumpkin so I can make these this weekend! 🙂

  2. Oh I have tried this pumpkin seeds at home. I have fried them, make them dry and put something on the seeds like small amount of salt and there you go. Its just our hobby to eat pumpkin seeds 🙂 Great post!

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