27784 Pumpkin Pie–Spiced Pumpkin Seeds 2 cups Wed Sep 30 16:52:00 -0700 2009 Fri Oct 23 11:25:56 -0700 2009 Easy American CHOW http://www.chow.com/recipes/27784 Fri, 23 Oct 2009 18:25:56 GMT Pie as a snackable treat Pie as a snackable treat. All the flavor and spice of pumpkin pie coats these roasted seeds for a healthier take on the classic dessert.

What to buy: We used raw pumpkin seeds (a.k.a. pepitas) for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry. They may take a few minutes longer in the oven, depending on how fresh they are.

Game plan: The seeds are best fresh from the oven but will last up to 5 days stored at room temperature in an airtight container.

This recipe was featured as part of our 10 Ways to Spice Up Pumpkin Seeds photo gallery.

]]> Heat the oven to 375°F and arrange a rack in the middle. Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil. Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes. Remove from the oven, sprinkle with 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice, and toss to coat.

]]> http://www.chow.com/assets/2009/10/pumpkin_pie_seeds_290.jpg CHOW Food Team 52 Snack 1 chow 29787 food team 384 easy 695 quick 8548 no fuss 318 snack 388 healthy 776 fun 2166 kids 9636 adults 783 fall 782 autumn 2043 halloween 661 celebrate 2747 make ahead 755 travels well 23680 affordable 38 budget 6328 myo 2403 diy 325 roast 435 vegetarian 1619 omnivore 213 thanksgiving 24617 turkey day 32154 t day