Plain pumpkin seeds get a kick from chili powder, turning them into a crunchy, addictive snack perfect for Día de Muertos or any autumn gathering. This simple roasted pepitas recipe is quick to make and full of bright, savory flavor.
What is Día de Muertos?
Día de Muertos, or the Day of the Dead, is a Mexican tradition for remembering and honoring deceased relatives and friends. The celebration spans several days, usually culminating from October 31 to November 2, and draws on cultural practices that reach back centuries. Rather than a time of sadness, it is a joyful season to recall loved ones, set places at the family table, and share foods and memories together.
Central to the holiday are ofrendas—home altars decorated with photos, marigolds, candles, and favorite foods and drinks of the departed. Sharing recipes and preparing familiar dishes is one way families welcome the returning spirits and keep stories and flavors alive.
Food as an Offering
Food plays a meaningful role in Día de Muertos, and for me that includes pumpkin-centered recipes that evoke memories of my abuelita. She always saved seeds from carved pumpkins and used them in recipes like empanadas. These spicy roasted pepitas are a small tribute to those family traditions—an ofrenda-worthy snack that’s simple to prepare and full of flavor.
Making These Spicy Roasted Pepitas
This roasted pepitas recipe is economical, fast, and pantry-friendly. If you’re short on time, buy hulled pumpkin seeds (pepitas) so you skip shelling. The seasoning is straightforward: ancho chile powder, paprika, a touch of garlic powder, salt, and olive oil. After a short roast in the oven and a finishing squeeze of lime, you have a versatile snack that’s great by the handful or as a crunchy garnish for salads and soups.
Recipe: Spicy Roasted Pepitas (Pumpkin Seeds)
Total time: 22 mins | Yield: 4 snack portions | Prep: 10 mins | Cook: 12 mins
Ingredients
- 8 ounces pepitas (hulled pumpkin seeds)
- 1 teaspoon ancho chile powder
- 1 teaspoon ground paprika
- 1/8 teaspoon garlic powder
- 1/2 teaspoon kosher salt (or to taste)
- 1 tablespoon olive oil
- 2 teaspoons fresh lime juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the pepitas with ancho chile powder, paprika, garlic powder, and salt. Drizzle with olive oil and toss to coat evenly.
- Line a baking sheet with parchment paper. Spread the seasoned pepitas in a single layer on the sheet.
- Roast until the seeds are lightly toasted and aromatic, about 12 minutes, stirring once or twice halfway through to ensure even browning.
- Remove from the oven, drizzle with fresh lime juice, toss gently, and let cool slightly before serving.
Notes
- Store cooled pepitas in an airtight container at room temperature for up to one week for best flavor. They make lovely homemade gifts—fill small jars and add a ribbon.
- If you prefer more heat, add a pinch of cayenne or substitute a spicier chile powder. For a smoky profile, use smoked paprika.
Ways to Use Roasted Pepitas
These spiced pepitas are versatile: snack on them, sprinkle them over avocado toast, add crunch to salads, top soups like winter squash or pozole verde, or stir them into grain bowls. They also pair well with roasted fruit salads and protein dishes.
Frequently Asked Questions
Are pepitas healthy?
Yes. Pumpkin seeds are nutrient-dense and provide magnesium, zinc, healthy fats, and protein. They make a satisfying, nutrient-rich snack when enjoyed in moderation.
How should I store these pepitas?
Keep roasted pepitas in an airtight container at room temperature for up to a week. For longer storage, refrigerate in a sealed jar to extend freshness.
How long do roasted pepitas last?
When stored properly, they stay fresh for about one week. They tend to be so tasty they rarely last that long!
Photography and Credits
Photography by Jenna Sparks.
This post was created in partnership with a grocery partner. Thank you for reading and supporting the brands that help bring new recipes and content. All opinions are my own.