• Mixing bowl
• Baking sheet
• Parchment paper

Spicy Smoked Paprika:

• 1 ½ cups raw, unsalted in-shell pumpkin seeds
• 1 T ground paprika
• 1 t ground black pepper
• 1 t Himalayan pink salt
• 1 T melted coconut oil

Turmeric Curry:

• 1 ½ cups raw, unsalted in-shell pumpkin seeds
• 1 T ground turmeric
• 1 t red curry powder
• 1 T melted coconut oil

Garlic 'Parmesan':

• 1 ½ cups raw, unsalted in-shell pumpkin seeds
• 1 T dried minced garlic
• 1 T nutritional yeast
• 1 T melted coconut oil

Pumpkin Spice Latte:

• 1 ½ cups raw, unsalted in-shell pumpkin seeds
• 1 T pumpkin spice
• 2 t ground coffee
• 1 t pure vanilla extract
• 1 T melted coconut oil

Honey Cinnamon:

• 1 ½ cups raw, unsalted in-shell pumpkin seeds
• 1 T raw honey
• 1 T ground cinnamon
• 1 T melted coconut oil

Salted Caramel:

• 1 ½ cups raw, unsalted in-shell pumpkin seeds
• 1 T coconut sugar
• 1 t pure vanilla extract
• ½ t Himalayan pink salt
• 1 T melted coconut oil

• Preheat the oven to 325°F and line a baking sheet with parchment paper.
• In a medium mixing bowl, combine the ingredients of your choice and mix well until the pumpkin seeds are evenly coated.
• Transfer the coated pumpkin seeds onto the prepared baking sheet and spread them into a single layer. Roast the pumpkin seeds for 25 minutes, tossing them with a spatula halfway through. This will ensure they are evenly roasted.
• When finished, allow the pumpkin seeds to fully cool at room temperature. Serve and enjoy or store leftovers in an airtight container for up to six months.