Pumpkin Pie Seeds

Pumpkin Pie Seeds

The pumpkins are carved, the pies are all baked, and you have a bunch of pumpkin seeds just waiting to be turned into a sweet, spicy snack. Here's your recipe.

Preparation Time
10 mins
Cooking Time
55 mins
Total Time
1 hr 5 mins
Calories
62 Calories

Recipe Instructions

Step 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.
Step 2
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
Step 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.
Step 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.
Pumpkin Pie Seeds
Pumpkin Pie Seeds

Ingredients

  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
  • 4 cups water
  • 1 tablespoon unsalted butter
  • 4 teaspoons salt
  • 1 tablespoon white sugar, or to taste
  • 1 cup raw cleaned pumpkin seeds (preferably from a sugar pumpkin)
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.125 teaspoon ground cardamom

Categories

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