Pumpkin Pie Seeds

Pumpkin Pie Seeds

I first got this recipe from Family Fun magazine in September of 2002.  They are everyone's favorite, even people who don't usually eat pumpkin seeds!  I can't imagine Halloween without them.

The original recipe called for pumpkin pie spice, but I usually make my own.  If you wanted you could substitute 2 teaspoons pumpkin pie spice for the cinnamon, ginger, nutmeg and allspice.

Pumpkin Pie Seeds

Ingredients

2 cups pumpkin seeds, rinsed
½ teaspoon cinnamon
¼ teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
2 teaspoon salt
¼ cup sugar, divided
2 Tablespoons vegetable or canola oil

Directions

1.  Preheat oven to 250°. Spread the pumpkin seeds in a single layer on a large baking sheet and roast them for 45 minutes or until seeds are completely dry and lightly browned.

2.  In a large bowl, stir together cinnamon, ginger, nutmeg, allspice, salt and 1 ½ Tablespoons of the sugar; set aside.

3.  Heat the oil in a large skillet over medium-high heat.  Add the seeds and 2 ½ Tablespoons of sugar to the skillet, stirring constantly until sugar is melted, about 45 seconds.

4.  Add seeds to the bowl with the pumpkin pie spice mixture, stir until well coated.  Allow to cool before eating.

Make 2 cups of seeds

Pumpkin Pie Seeds

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