Recipes Three-Pepper Spiced Pepitas 5.0 (6,037) Add your rating & review Uovo, New York City: Patrons of this restaurant in Manhattan's East Village love these salty, smoky pumpkin seeds that Uovo now sells them by the pint. More Tasty Snacks By Food & Wine Editors Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 5 mins Total Time: 20 mins Yield: 6 Ingredients 1/2 pound raw pepitas (pumpkin seeds) 2 teaspoons extra-virgin olive oil 1 1/2 teaspoons Spanish Pimentón de la Vera or other smoked paprika 1/2 teaspoon hot paprika Large pinch of cayenne pepper Kosher salt Directions Preheat the oven to 350°. Spread the pumpkin seeds in a single layer on a rimmed baking sheet and bake in the oven for about 12 minutes, stirring once, until lightly toasted. Transfer the pumpkin seeds to a large, shallow bowl. Add the olive oil and toss to coat. Add the Pimentón, hot paprika, cayenne and salt and toss again. Let cool completely, then serve. Make Ahead The toasted, spiced pepitas can be kept in an airtight container for up to 3 days. Rate it Print