Not only are these little nuggets and welcome by-product of pumpkin carving and pie making, they are also insanely good for you! Containing Iron, Magnesium and Zinc as well as healthy fats there is no reason to feel guilty for enjoying this snack! Read more about the benefits of pumpkin seeds here:
Top 11 Science-Based Health Benefits of Pumpkin Seeds
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This particular recipe is for Pumpkin Pie Spice Pumpkin Seeds. Traditional salted roasted pumpkin seeds need only a tablespoon of oil and a generous sprinkling of salt. There are many flavor combinations you can create. This one happens to be my favorite. I hope you enjoy it!
You will need:
- Approximately 1 cup of fresh pumpkin seeds (here’s how to can the pumpkin for later: Canning Pumpkin )
- 1/4 cup all natural pure cane sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon all spice
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- (you could just use a pumpkin pie spice blend instead of all the different spices)
- 2 Tablespoons butter
- 1 drop red and 2 drops yellow food coloring (optional)
Give the pumpkin seeds a good rinse in a colander and remove any pumpkin bits that might still be among the seeds. Drain well.
Spread the seeds in a single layer onto a baking sheet and place into an oven that has been heated to 350 degrees F, then turned off. You are only trying to dry the seeds at this point, not roast them. Stir every 10 to 15 minutes to dry evenly. Remove once the moisture has sufficiently evaporated.
Melt the butter in a bowl in the microwave. Once melted, add the food coloring. The coloring is optional, but I find it gives a nice color to the finished product. In a separate bowl combine the sugar and spices.
Add the dried pumpkin seeds to the butter and mix well. Then add the spice mixture and stir to evenly coat all the seeds.
Spread into a single layer on a baking sheet and place into a 325 degree F oven. Stir every 15 minutes. They should be roasted and crunchy after approximately 45 minutes to an hour. (Taste testing is a great indicator.) Remove from oven and allow to cool.
Serve and Enjoy! You can store in a closed container for about a week if they last that long.
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