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

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

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.