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Pumpkin Pie Seeds

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"The pumpkins are carved, the pies are baked, but how should you toast those pumpkin seeds? My favorite variation by far are these sweet pumpkin pie-spiced seeds. I've tried the stovetop method for coating the seeds, but they were too sticky and hard for my tastes, and easy to burn too. Try this baking method instead and they'll turn out perfectly toasted and crunchy."
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Ingredients

1 h 35 m servings 62 cals
Original recipe yields 8 servings (1 cup)

Nutrition

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1168 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
  2. Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
  3. Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
  4. Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.

Footnotes

  • Cook's Note:
  • Sugar pumpkin seeds work best in terms of edible shells, but carving pumpkin seeds will work too.

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Reviews

Read all reviews 5
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I did not boil the seeds. I just rinsed them, let them air dry for about 20 min. then mixed them with the butter, sugar, cinnamon, ginger, ground cloves and nutmeg (didn't use cardamom) and bak...

This recipe was awesome! It was a nice twist on traditional roasted pumpkin seeds!

I made these several ways ea. different from the other. Just some different flavors to help spice up our days! Our Bodies & Minds as well! If you like them please let me know what you think or w...

I was looking for a sweet pumpkin seed recipe. This one turned out pretty good. I could mostly only taste the cinnamon and sugar, so I was a little disappointed that the seeds didn't taste like ...

This is good, but I am told regular pumpkin seeds with salt and old bay seasoning is better. I did change my personal pumpkin seed recipe to boil the seeds first, let them dry, then put them in...