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Wasabi Soy Pumpkin Seeds Recipe


Wasabi Soy Pumpkin Seeds

Instead of reaching for the bag of potato chips, try making this healthy snack instead. You can use the seeds of a fresh pumpkin for this recipe, but it may be easier just to buy pumpkin seeds at the grocery store. If you don't want too much heat, you can use less wasabi.

Try making these Cajun Barbecue Pumpkin Seeds also.

Click here to see The 12 Days of Pumpkin Story plus more recipes.


  • 1 egg white
  • 1 ½ tablespoons wasabi powder, plus more to taste
  • 1 tablespoon sugar, plus more to taste
  • 1 tablespoon soy sauce, plus more to taste
  • ½ teaspoon cayenne
  • Pinch of salt
  • 1 cup pumpkin seeds*


Preheat the oven to 350 degrees.

Combine the egg whites with the following ingredients: ½ tablespoon wasabi powder, ¼ tablespoon sugar, ¼ tablespoon soy sauce, ½ teaspoon cayenne, and salt. Add the pumpkin seeds and toss well, then drain off any excess liquid.

Spread onto a parchment paper-lined baking sheet and bake for 10-12 minutes, or until the seeds begin to turn golden. Remove from the oven, and let cool.

In a Tupperware container, combine the seeds with the remaining wasabi, sugar, and soy sauce. Cover and shake well to mix. The seeds should be covered by the powder mixture. Add more wasabi, sugar, and soy, to taste.**