Reviewed: Nov. 3, 2011

I soaked the seeds overnight in salted water. Then layed out on paper towels to dry out. I doubled the recipe as i had 2 cups of seeds and it turned out GREAT!! Really crispy and very tasty! Family loved them!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

pismoblue

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

Reviewed: Nov. 1, 2011

These were so good! I did it the easy way. After letting the seeds dry out over night, I just tossed them with the rest of the ingredients and toasted them in the oven at 275 for 35-40 min. I used 2 cups of pumpkin seeds and only 5 tablespoons of sugar. Awesome! I never liked pumpkin seeds until I made them this way.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

risrmc

Cooking Level: Intermediate

Reviewed: Nov. 1, 2011

I used cinnamon instead of pumpkin pie spice

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Manda

Reviewed: Nov. 1, 2011

Great flavor combo! I did tweak things, based on other reviews and the first batch we did. Ultimately the fave was using butter for the oil, and only one T. of sugar in the pan. I also melted the butter/sugar before adding in the seeds...stirred them enough to make sure they were coated, then put them in the dry sugar mixture. And for that, doubled the pumpkin pie spice as well as the salt. I love savory pumpkin seeds, but this might be the family's new fave!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TNFRENCH

Reviewed: Nov. 1, 2011

For a tasty treat, use brown sugar instead of white... mmmmmmmmmm!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

dsosnow

Reviewed: Oct. 31, 2011

I added some allspice and ground cloves and just a dash of ground ginger. These pumpkin seeds are excellent! Not splintery like others and the flavor is so great! Don't omit the salt as it really makes the flavors come together! I agree that's they're hard to stop eating!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Emily Hagerup

Reviewed: Oct. 31, 2011

Wasn't a pumpkin seed fan until this recipe. It is fabulous made just as directed!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

Reviewed: Oct. 31, 2011

AWESOME... I roasted them on parchment paper, so they wouldn't stick to the baking sheet. I cut the sugar to 4tbsp like someone else suggested, and doubled the pumpkin spice because I'm crazy that way.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Chef Kevin

Reviewed: Oct. 30, 2011

Look no further...this is a great recipe! I put this into my recepie box for next Halloween.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Scott Taylor

Cooking Level: Intermediate

Living In: Triadelphia, West Virginia, USA

Reviewed: Oct. 30, 2011

New family tradition! Each year my family roasts the pumpkin seeds from our Jack O'Lanterns and we've used various recipes...all of which were good, but unmemorable. This is a fantastic spin on our tradition, mixing a sweet taste with a salty kick. Wish Halloween came around more than once a year!

Was this review helpful? [ YES ]
3 users found this review helpful