Pumpkin Pie Seeds

Pumpkin Pie Seeds

Pumpkin Pie Roasted Pumpkin Seeds

These sweet and spiced Pumpkin Pie Seeds are a fall favorite! Crispy, caramelized, and full of cozy pumpkin pie flavor, they’re the perfect Halloween snack. 

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.

If you prefer, you can swap the individual spices for 2 teaspoons of pumpkin pie spice to save time.

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Ingredients

• 2 cups pumpkin seeds, rinsed

• ½ teaspoon cinnamon

• ¼ teaspoon ginger

• ⅛ teaspoon nutmeg

• ⅛ teaspoon allspice

• 2 teaspoons salt

• ¼ cup sugar, divided

• 2 tablespoons vegetable or canola oil

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Instructions

1. Preheat oven to 250°F. Spread pumpkin seeds in a single layer on a baking sheet and roast for about 45 minutes, or until dry and lightly golden.

2. Mix spices: In a large bowl, combine cinnamon, ginger, nutmeg, allspice, salt, and 1½ tablespoons of sugar. Set aside.

3. Caramelize seeds: Heat oil in a large skillet over medium-high heat. Add seeds and the remaining 2½ tablespoons of sugar, stirring constantly for about 45 seconds, until sugar melts and coats the seeds.

4. Toss and cool: Add seeds to the spice mixture and stir to coat evenly. Let cool before serving.

Yields: About 2 cups

These roasted pumpkin seeds are perfect for Halloween parties, fall gatherings, or just snacking while carving pumpkins!

Pumpkin Pie Seeds