Roasted Pumpkin Pie Pumpkin Seeds

Roasted Pumpkin Pie Pumpkin Seeds

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Many of us are carving pumpkins this month. Here is a recipe that’s a twist on the basic roasted pumpkin seeds. I used to make these as a kid and still do today.

  • 1 Cup Pumpkin Seeds (From 10 Pound Pumpkin)
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Sugar
  • /2 Teaspoon Cinnamon
  • 1/4 Teaspoon Ground Ginger
  • 1/8 Teaspoon Ground Cloves
  • 1/8 Teaspoon Freshly Grated Nutmeg
  1. Preheat oven to 400 degrees.
  2. Line rimmed baking sheet with parchment paper. Set aside.
  3. In medium-size pot with salted boiling water add pumpkin seeds. Boil seeds 10 minutes. Drain. Pat seeds dry on paper towels.
  4. In medium-size bowl toss seeds with oil, sugar, cinnamon, ginger, cloves, and nutmeg. Spread coated seeds evenly on baking sheet.
  5. Place in oven and roast 20 minutes until seeds are crispy. Depending on your oven you may need to 5 minutes or so in the oven. Make sure to turn seeds once during roasting to ensure both sides get crispy.
  6. Remove from oven and let seeds come to room temperature before serving
  7. Makes 1 cup.
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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