We liked this recipe a lot. Our pumpkin gave us probably 2 cups of seeds but we still used the original measurements for the salt (1 tsp) and cinnamon (1/2 tsp). I didn't wash my seeds (I don't see the point, and as long as they're freshly out of the pumpkin and still damp, seasonings will stick to the seeds without using oil). I just dumped them all onto a cookie tray, sprinkled the salt and cinnamon over them, and then mixed it all up until the seeds looked fairly evenly coated. Then I spread the seeds out and roasted as per the directions. They did stick a little bit to the tray, but were very easy to scrape off.
It would never have occurred to me to try using cinnamon without sugar until I came across this recipe, but we really liked the flavor; salty-spiced without being overly sweet. I'd definitely make them this way again.
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We liked this recipe a lot. Our pumpkin gave us probably 2 cups of seeds but we still used the...