dairy free / Free from / Fruit & veg / gluten-free / vegan / vegetarian

Spicy celery salt pumpkin seeds


So, as I was saying a few days ago…THIS is what you do with all your leftover pumpkin seeds after the annual Halloween pumpkin massacre.

The seeds are baked and doused with sinus-clearing cayenne and fragrant celery salt – fire and celery salt flavour combo ring a bell? Well, I drew inspiration from the classic Bloody Mary cocktail (just without the tomato…or booze…)! So why not go wild and sprinkle atop your Bloody Marys this weekend for some extra punch and crunch?

Also the perfect salty accompaniment to a cold beer. Mmmm, cold beer…

Okay, I really need to stop thinking about booze so early in the morning and go to work now so until next time *hits send and runs out the door*.



Spicy celery salt pumpkin seeds


  • pumpkin seeds from 1 medium pumpkin (about 2 cups)
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons celery salt
  • 1/8 – 1/4 teaspoon cayenne pepper, depending on taste (they’re pretty fiery with the full amount)


Preheat the oven to 180°C.

Put your tangled mass of stringy pumpkin innards into a large bowl of water. Separate flesh and seeds with your hands – the seeds will float to the top – genius!

Strain the seeds onto a clean tea towel, pat dry and transfer to a baking tray. Mix with the remaining ingredients and spread out as thinly and evenly as possible.

Bake for 20 minutes, stirring half way through.

Leave to cool on the tray and then keep in an airtight container.

Enjoy with a beer!


Source: Recipe and photos by pip & little blue.


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