Remember when I told you not to throw away those pumpkin seeds? Well now I give you something to do with them. Roasting pumpkin seeds is an easy way to make a great snack in no time. Even better, you can spice them up any way you please to give them an extra kick. I’ve had cayenne pepper pumpkin seeds, Italian herb pumpkin seeds and even a weird key lime pie inspired pumpkin seed concoction. But I have never roasted pumpkin seeds myself…hell, until this season, I’d never worked with fresh pumpkin. So when it was time for me to roast my own pumpkin seeds, I wanted to try a sweet take on the snack. And I’ll be quite honest: I pretty much dumped a bunch of things into a bowl, tossed in the pumpkin seeds and roasted. But I must have done something right because The Boy and I pretty much devoured all of the seeds in one afternoon. Don’t judge…they’re just that good.
Recipe: Maple Spiced Pumpkin Seeds
Ingredients
- Raw pumpkin seeds from a fresh pumpkin
- 1-2 tablespoons pumpkin spices (ground cloves, ground cinnamon and ground nutmeg, stirred together)
- 1-2 teaspoons maple syrup
- 1/2-1 tablespoon melted butter
Instructions
- Preheat oven to 350 degrees. Spray a baking sheet with Pam and set it aside.
- Scoop out the seeds from a fresh pumpkin (this recipe uses the seeds from a smaller pumpkin since those are the best kind to use for baking). If you’re only using the seeds from half of a pumpkin, use the smaller amounts of the ingredients listed above. Make sure to remove all the pulp and stringy bits of the pumpkin flesh from the seeds.
- In a large bowl, toss the seeds with the melted butter. Add the spices and syrup and toss the seeds once more. Spread the seeds in an even layer on the baking sheet.
- Bake the seeds for 20-25 minutes or until golden brown. Stir the seeds every 5 minutes or so to make sure they don’t stick or burn.
Meal type: snack
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I’m not judgin’ – don’t you worry! I have a bowl full of these sitting around just waiting to be roasted. It’s pumpkin extravaganza in these parts!