Recipe by Jani
"This is a delicious unique variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
raw pumpkin seeds, rinsed and dried
white sugar, divided
pumpkin pie spice
I roasted the seeds on a foil-lined pan, sprayed with non-stick spray to keep them from sticking. This made for easy clean-up, and also was an easy way to transfer the seeds to the pan.
I read some of the reviews, and decided to heat the oil and melt the sugar ahead of time, BEFORE adding the seeds. (I used 1 T. oil, 1 T. margarine, and a drop of water with the 2T. sugar.) I set this aside as I waited for the seeds to finish toasting, which took 35 minutes at 275 degrees.
I added the toasted seeds to the melted sugar mixture, and tossed them together over medium heat. Then I added the spice/sugar mixture, removed the pan from the heat, and mixed all until well coated. (I did not feel that there was a need for a separate bowl; I did all the mixing in one pan.)
I added a bit more cinnamon and used only 4T. sugar overall, instead of the 6T. it calls for.
This is definitely better than the traditional salt-only roasted seeds!
I have to agree with reviewer Valerie on this one. Ditto everything she said.
This was exceptionally delicious! I like pumpkin seeds to be completely crunchy so, I baked them at 275 degrees until they had just a little bit of a golden color to them them. Then I put them in the pan with half butter and extra-virgin olive oil, sugar and waited for them to get even more of a golden color(caramelize). I liked the sweet and salty mix! They were great!
Unfortunately I got so excited to make these I didn't read all of the instructions. I toasted the seeds in the oven with the pumpkin pie spice, sugar, salt & Oil all at once. I think the outcome is the same. But made even the wrong way these are the best pumpkins seeds I have ever had. I have been doing seeds for ten years and I will always make a few batches like this from now on.
These are so good. However I think it has to much sugar. I only used 4 TBS and it was way more than enough. I will make again next year. Thanks!!
This is such a great recipe for pumpkin seeds. I left my seeds on the counter over night and I still toasted in the oven for 35min. I did double the recipe. I gutted 2 pumpkins which gave me 2 cups of seeds exactly.I just loved the flavor of the pumpkin spice. I made them for a Halloween party that is 2 days away and I hope they last that long!
This was easy and delicous like everyone has said. I will double the recipe next time because i ate it all in one sitting.
PS really watch your seeds mine were toasted in about 30 min any longer and they would of been burnt
Yummy! Instead of baking the seeds and then cooking them in the pan, I just coated and baked the seeds. I only used 5 T. of sugar. They were great!
* Percent Daily Values are based on a 2,000 calorie diet.
Toasted Pumpkin Seeds with Sugar and Spice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 173
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See the three simple steps to roasting pumpkin seeds.
See how to turn fresh pumpkin seeds into delicious, crunchy, good-for-you snacks.
See how to make a delicious homemade pumpkin coffee syrup.