Toasted Pumpkin Seeds with Sugar and Spice Recipe -
Toasted Pumpkin Seeds with Sugar and Spice Recipe
  • READY IN 1 hr

Toasted Pumpkin Seeds with Sugar and Spice

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
  2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2008

Very tasty! 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!

Most Helpful Critical Review
Oct 25, 2007

I have to agree with reviewer Valerie on this one. Ditto everything she said.


363 Ratings

Oct 22, 2007

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!

Oct 16, 2007

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.

Oct 31, 2007

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!!

Oct 24, 2007

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! Thanks Crystal

Oct 21, 2007

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

Nov 15, 2008

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!


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  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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