Peppy Pepitas Recipe

Recipe Category: Vegan

Peppy Pepitas Recipe


Makes 8 To 10 Servings

This Is Vegan.

  • ¼ cup olive oil
  • 1½ pounds (about 6 cups) hulled pumpkin seeds
  • 1 tablespoon whole cumin seeds
  • 4 or 5 dried chiles de arbol (whole pods), or 1 teaspoon red pepper flakes, or both
  • ¾ teaspoon salt (possibly more)
  • 3 tablespoons fresh lime juice


  1. Place a large (10-to 12-inch) heavy skillet over medium-low heat, and add the olive oil
  2. Let it heat for about a minute
  3. Add the pumpkin seeds, cumin seeds, and chiles or red pepper flakes
  4. Use a wooden spatula or spoon to slowly stir until everything becomes evenly coated with the oil
  5. Keep cooking, stirring every few minutes, for a good 20 minutes (possibly even a little longer), until the pumpkin seeds give off a strong toasty aroma and most of them are gradually becoming a light golden brown
  6. Continue to cook on medium-low heat just long enough to stir in the salt and then splash in the lime juice, which will sizzle
  7. Turn off the heat, and wait about 5 minutes for the seeds to absorb the lime juice
  8. Taste, and add more salt if you think it’s needed
  9. Remove and discard the whole chiles, put the seeds in a bowl, and serve warm or at room temperature
  10. Or cool completely and transfer to a resealable plastic freezer bag for storage

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