Try This Gluten-Free Wasabi Roasted Pumpkin Seeds Recipe

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gluten free roasted pumpkin seeds and pumpkin

[Lucy scoops out the innards of the pumpkin Linus brought]
Linus: [groans] You didn’t tell me you were gonna kill it!

It’s the Great Pumpkin, Charlie Brown

When roasting this year’s pumpkin seeds, I drew inspiration from Ricki over at Diet, Dessert and Dogs.  Tired of plain ol’ pumpkin seeds coated with salt, I wanted to branch out into something more exotic and exciting.  My Asian-Inspired Pumpkin Seeds have a tangy bite that will keep you going back handful after handful.

Asian-Inspired Roasted Pumpkin Seeds

Seeds from one large pumpkin (washed & dried)
1 tablespoon Tamari Sauce
1 tablespoon Hot Pepper Sesame Oil
1/2 teaspoon Wasabi Powder
Sea Salt to taste

Preheat oven to 375 degrees.  Add pumpkin seeds in a single layer to a large baking dish.  Add all ingredients and mix thoroughly to coat seeds.  Roast for approximately 30 minutes (stir every 10 minutes) until liquid is absorbed.

Closeup Gluten Free Pumpkin Seeds

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. Sometimes I swear I buy the pumpkins just so I can roast the seeds! These look fantastic. I love tamari roasted almonds, and we are big on anything spicy in our house–sounds like the perfect combination. I am sure you’re right that I will be eating these handful after handful–because I’m heading out to get another pumpkin so I can make these this weekend! 🙂

  2. Oh I have tried this pumpkin seeds at home. I have fried them, make them dry and put something on the seeds like small amount of salt and there you go. Its just our hobby to eat pumpkin seeds 🙂 Great post!

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