This recipe makes 2 cups.


  • 1 tablespoon egg white
  • 1/8 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 2 teaspoons soy sauce
  • 1/4 cup Parmesan cheese, finely grated or powdered
  • 2 cups raw pumpkin seeds


  1. If you are using seeds fresh from a pumpkin clean them by placing them in a colander under running water. The water should be lukewarm, not hot. To enhance the flavor allow some of the pulp to remain.
  2. Whisk the egg white until foamy. Add the remaining ingredients and the pumpkin seeds. Toss until the seeds are well coated.
  3. Spread the seeds evenly on a baking sheet lined with non-stick aluminum foil.
  4. Bake in a pre-heated 350 degree F oven for 15 to 20 minutes or until crisp and golden.
  5. Allow to cool completely before serving.
  6. If you have any left over store them in an air tight container for one week.