Difficulty: Easy
Servings: 4 to 6 servings
Nutritional Information (per serving, 1 of 6 servings): Calories 335, Total Fat 20 g, Saturated Fat 4 g, Carbohydrates 38 g, Dietary Fiber 4 g, Sugar 16 g, Protein 8 g, Cholesterol 4 mg, Sodium 1839 mg
Total Time: 1 hour 30 minutes (including cooling time)
Active Time: 15 minutes

Transform humble pumpkin seeds into an irresistible snack with this easy recipe! Coated in a savory mix of Parmesan cheese, tomato paste, garlic, and oregano, these crunchy bites burst with bold Italian flavors that will have everyone reaching for more. Perfect for fall gatherings or movie nightsget ready to impress with minimal effort!

1/2 cup olive oil
1 medium pumpkin (around 10 pounds)
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan cheese

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Preheat your oven to 300F. Brush a parchment-lined baking sheet with 1/4 cup olive oil for that perfect crisp.
Carve a 10-inch lid from the top of the pumpkin and scoop out the pulp and seeds into a bowl. Separate the seeds from the pulp, rinse under cold water in a colander, and shake dryskip the paper towels to avoid sticking!
Spread seeds in a single layer on the baking sheet. Bake until mostly dry, about 30 minutes.
While baking, whisk together tomato paste, oregano, granulated garlic, red pepper flakes, remaining 1/4 cup olive oil, salt, and pepper. Toss in the warm seeds to coat evenly, then return to the sheet and bake 20 more minutes until golden.
Sprinkle with Parmesan and bake 5 final minutes for melty, browned cheese. Cool completely for maximum crunchthen dive in!