Pumpkin Pie–Spiced Pumpkin Seeds Recipe
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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.
INSTRUCTIONS
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.
thinking about theese for a halloween party. Are they good?
When roasted with a bit of oil, the seasonings stuck when I tossed them with the seeds while they were red hot. If you spice before roasting, you risk burning the spices and making them bitter.
Grind up some sea salt in your mortar and pestle and use that to sprinkle on your oiled seeds. Simple is good enough and the very fine salt dusting sticks just enough.
gotta add spices before they hit the oven.
The spice doesn't stick well to already roasted seeds. You need to spice them either halfway through or at the beginning.