This recipe made its way into my house in a booklet provided by Vitamix with the purchase of our high-speed blender many years ago. It is really delicious whether all by itself, sprinkled over a circle of warm brie, or tossed onto a tomato salad. Pumpkin seeds are a great substitute for nuts when you are feeding people with nut allergies, but they are also extremely nourishing in and of themselves, and worth the time you spend making them. 

Over the years I have collected plenty of recipes for sweet spiced nuts and seeds, but this is the only recipe I have for a savory version. 

Spice Ingredients
1 tsp. Kosher salt
1 tsp. cumin seed
¼ tsp. crushed red pepper flakes
2 tsp. curry powder
1 strip fresh lemon peel

Additional Ingredients
2 cups raw pumpkin seeds, shelled
1 Tbsp. apple cider vinegar

Instructions
1. Preheat oven to 350°F.
2. Add salt, cumin, red pepper flakes, curry powder and lemon peel into the Vitamix container in the order listed above, and secure the container to the base.
3. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for just 10 seconds.
4. Pour the spice blend into a medium-sized bowl, add vinegar and pumpkin seeds. Mix well, and spread onto a baking sheet lined with parchment paper.
5. Bake 15 minutes or until beginning to turn light golden brown.