One of my favorite spice blends is Five Spice powder. Comprised of, yup, you guessed it, five spices, it is a traditional spice blend in Asia and northern Africa. Not only are these spices full of flavor, but they are good for you too.

The five spice powder I use comes from Malaysia, and contains star anise, cloves, cinnamon, pepper and orange peel. Other regional blends might contain ginger, fennel, nutmeg, cardamom or even turmeric. Any blend you use will taste a little different, but all will be delicious.

Go ahead and use my favorite spice blend to kick up a typical roasted pumpkin seed recipe a big notch.

  • Prep Time3 min
  • Cook Time12 min
  • Total Time15 min
  • Yield1.5 cups
  • Serving Size1/4 cup
  • Energy280 cal
  • Course
    • Snack
  • Suitable for Diet
    • Vegan
    • Vegetarian
    • Reboot Program
    • Weight Loss Program
    • Lifestyle Program


  • 1 1/2 cups raw pumpkin seeds
  • 1 tbsp 100% safflower oil or other neutral tasting oil
  • 1 tbsp raw agave
  • 1 tsp five spice powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp sea or kosher salt



Preheat the oven to 350 F (177 C).


In a medium bowl, whisk together the oil, agave, five spice powder, vanilla extract and sea salt. Add the pumpkin seeds and stir to combine, making sure that the seeds are evenly coated.


Spread the seeds out on a parchment lined sheet tray and bake for approximately 12 – 15 minutes, stirring every 5 minutes. When the seeds are golden they are done. Make sure to keep a close eye on the seeds in the last 5 minutes to prevent burning.


Let cool fully before serving or storing in an airtight container. 

  • Serving Size1/4 cup
  • Amount per serving
  • Calories280
  • % Daily Value*
  • Total Fat24 g30.77%
  • Trans Fat3.5 g
  • Sodium200 mg8.7%
  • Total Carbohydrate8 g2.91%
  • Dietary Fiber1 g3.57%
  • Total Sugars3 g
  • Protein11 g22%

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