Spiced Pumpkin Seeds
Spiced Pumpkin Seeds
Don't waste your pumpkin guts, roast up a batch of these spiced pumpkin seeds!
Ingredients
- 1 cup raw pumpkin seeds
- 2 TBSP brown sugar
- 2 TBSP white sugar
- 1 tsp salt
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 TBSP butter
Directions
- Step 1 Preheat oven to 250 degrees.
- Step 2 Rinse the pumpkin seeds in a strainer, under cold water, removing all of the pumpkin membranes.
- Step 3 Spread the pumpkin seeds in a single layer on a greased baking sheet and bake for 1 hour, shaking every so often.
- Step 4 While the pumpkin seeds roast, mix together the brown sugar, pumpkin pie spice, cinnamon and salt in a a large bowl. Save for later.
- Step 5 Once the pumpkin seeds are done roasting, heat butter in a large skillet and add the pumpkin seeds and white sugar. Stir until the sugar dissolves.
- Step 6 Add the seeds to the brown sugar mix and toss until coated.
Every year when we carve our pumpkins, I am determined to do something with the left over pumpkin seeds. Last year we roasted them and seasoned them with a little salt and pepper but they seemed to be missing a little something. This year we decided on two solutions: 1. Planting them in the front yard so that next year we’ll have our very own pumpkin patch (yes – we literally did this!) and 2. “Spicing” things up and adding a little cinnamon & brown sugar to the mix.
At this time of year, you can’t go wrong with anything pumpkin, but pumpkin seeds boast some pretty awesome health benefits too. To name just a few: they’re full of plant-based Omega-3 fats, zinc for immune support & heart healthy magnesium. Plus, this recipe is so much easier than you’d expect; in my opinion the hardest part is cleaning up the pumpkin seeds and washing off all of the pumpkin “guts.”
And there’s so much to be done with the finished product. This week alone I used it in as a salad topping, a garnish to our apple crisp, and an afternoon snack. So when you’re carving your pumpkins this Halloween, don’t forget to save your seeds!
