Toasted Taco Pepitas


fullsizeoutput_4438It’s fall ya’ll!  What screams fall…PUMPKINS!  So, let’s toast some pumpkin seeds…TACO-STYLE!!

I used pepitas in this recipe. So I had a question on my mind, what is the difference between pumpkin seeds and pepitas?  They are both pumpkin seeds, right?  I did some research and found the answer for you and me here.

I usually stock my freezer with all sorts of raw nuts and seeds that I usually get from those clear bins at the grocery store where you write the SKU # on it.  I always get pepitas and love toasting them with different flavors.  R and I will use them for snacks, toppings for salads and toasts, to use in energy bites or to make a trail mix. I might even make brittle like here.

The beauty about pepitas and pumpkin seeds is they are not an allergen, so you can pack them in your lunch without worrying about sending your co-worker to the ER.

I decided to make these with a Southwestern flare.  These have a little kick, but you can definitely leave out the chipotle chili seasoning, especially if you have kids.

Here’s what I did: fullsizeoutput_4433.jpegI preheated the oven to 300 degrees.  I pulled out salt, olive oil, cumin, chili powder garlic  powder, chipotle chili powder, and, of course, raw pepitas.

To a lined pan, I spread the seeds out evenly.IMG_6690.JPGIMG_6692.JPGI mixed the olive oil and rest of ingredients in a separate bowl and poured over the seeds and mixed well.

IMG_6694.JPGI baked them for 20 minutes, stirring half-way through.  After letting them cool, I stored in a airtight container.  We would just snack away on them or add to salads or cheese trays. They last about a week at room temp or for two weeks in the fridge.IMG_6695.JPGfullsizeoutput_4434.jpegfullsizeoutput_4437.jpeg


Makes 1 cup

Prep time: 5 minutes

Total time:  25 minutes


1 cup raw pepitas

1 tsp. kosher salt

1 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. chipotle chili powder

1/2 tsp. garlic powder

1 tablespoon olive oil

Preheat oven to 300 degrees.  Spread seeds on a lined sheet pan.  Mix remaining ingredients in a bowl and pour over seeds.  Stir well.  Bake for 10 minutes and stir.  Bake 10 more minutes. Stir and let cool.

Store in an airtight container at room temperature for a week.  In fridge for 2 weeks.

Bon appetite and Happy Fall!



Other pumpkin recipes:

Crawfish-Pumpkin Soup With Bleu-cheese Crostini

Pumpkin-Pie Mimosa

Lo-cal Chicken Enchilada Soup

Lavish Libations Series: A Pumpkin-tini and a Holiday Comedy!

Browned Goat Cheese and Pear Salad with Pumpkin Seed Brittle

It’s October: Let’s Make Some Pumpkin DOUGHNUTS!!!!

HNOTD:  A College Football Fan’s Sign Asking For Beer Money Raised $1 Million. He’s Giving It To Charity




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