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Pumpkin Seeds Two Ways!

Halloween is here and that means it's pumpkin carving and seed roasting time! We took a shot at roasting pumpkin seeds two ways. First we mixed them with the delicious Sel Magique Classic Blend for a savory and nutritious snack, then we tossed them with the ever popular Gypsy Spice for those of us with a sweet tooth. Give it a try for your next zinc boost!

Preheat your oven to 300°F. Cut open your pumpkin and remove the seeds, separating the seeds from the flesh and strings. Rinse under cold water and spread on to a tea towel to dry.

Sel Magique Savory Seeds:


  • Seeds from 2 Large Pumpkins
  • 2 Tablespoons Olive Oil
  • 4 Teaspoons Sel Magique Classic Blend
  • Add your dried pumpkin seeds to a roasting pan and drizzle with olive oil. Mix well and sprinkle with four teaspoons of Sel Magique Classic Blend. Toss around once more and place in the oven. If like us you are making another flavor, then set these savory seeds aside. 

    Sweet Gypsy Spice Seeds:


  • Seeds from 2 Large Pumpkins
  • 2 Tablespoons Butter
  • 1 Tablespoon  Gypsy Spice
  • 3 Tablespoons Sugar
  • Place your seeds in a roasting pan, we used the trusty Falcon enamelware. Melt butter and mix the Gypsy Spice with the sugar. Drizzle the melted butter evenly over your seeds and mix well. Finally sprinkle with your sugar spice blend and toss well. 

    Make sure your seeds are evenly spread on a single layer in your roasting pan and place in the oven. Roast until the seeds turn golden brown, about 20-25 minutes. Remove from the oven to cool and either serve immediately or pop them into an air tight container and offer as a delicious gift. 

    Enjoy! - Pigment

    • Post author
      Chad Anglin
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