Recipe: Pumpkin Pie-Inspired Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Looking for a treat that’s better for you than candy, but still has that hit of sweetness you’re craving? Use the seeds from your Halloween pumpkin (or one of many that are probably on sale at the grocery store now) to make the roasted pumpkin seeds in this easy recipe!


Recipe

Roasted Pumpkin Seeds

Not being fond of food waste has made me think twice before chucking the innards of our annual Halloween pumpkins. Though not as sweet as the smaller pie pumpkins are, regular jack-o-lantern sized pumpkins can still provide for a tasty treat.

Roasted Pumpkin SeedsThis year I decided to try roasting the pumpkin seeds we had on hand as opposed to just adding them to the compost bag. I’ve roasted the seeds in years past, usually sprinkling a bit of sea salt on them to add a bit of flavour. But this year, I had a specific craving: why not try and make them sweet… maybe even pumpkin pie flavoured?

And thus the below recipe was born. Nothing fancy, just some sweet pumpkin goodness, without the calories of pie (unless you decide to eat the whole batch, which you may be tempted to). This easy treat is one to add to your recipe box!

 

Recipe: Pumpkin Pie-Inspired Roasted Pumpkin Seeds

Recipe: Pumpkin Pie-Inspired Roasted Pumpkin Seeds

Ingredients

  • Seeds from one large pumpkin
  • 1/2 tsp. Salt
  • 3-5 tbsp. brown sugar
  • 1 tbsp. pumpkin pie spice (or cinnamon only, if preferred)
  • Butter or non-stick cooking spray

Instructions

  1. Preheat oven to 300 degrees (F)
  2. Cut your pumpkin and remove seeds and flesh from inside, place seeds and flesh into a large colander. Under cold running water, work to separate the seeds from the flesh. You can reserve the flesh for other recipes or discard- for this recipe, you will only require the seeds.
  3. Once all seeds are separated, run them under cold water in the colander to wash off any remaining bits of flesh that may remain. Drain well.
  4. Pour seeds out onto an absorbent paper towel and lightly pat dry with another paper towel to remove excess moisture. Once dry, pour seeds into a medium sized, clean bowl.
  5. Add salt to the seeds and mix thoroughly, then add the brown sugar and pumpkin pie spice, stirring until mixture is well blended.
  6. Prepare a non-stick cookie sheet by coating it with butter or non-stick cooking spray- DO NOT SKIP this step! The seed mixture is very sticky, especially once baked.
  7. Pour seed mixture onto the cookie sheet and spread the seeds evenly in a flat layer, trying not to allow for any clumps. Use the back of a buttered spoon to help spread them out, if needed.
  8. Pop that baking sheet into the oven and bake at 300 (F) for 20-30 minutes, depending on your desired crispiness.
  9. Remove from oven when done and allow to cool on the pan for up to 1 hour. If you’re going to be sharing these, be sure to sneak some of the carmelized brown sugar syrup that will be stuck between some of the seeds and the pan. Yum!!
  10. Enjoy!
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I founded Mums 'n Chums in 2009 after realizing that the area I live in was drastically underserviced as compared to surrounding areas for support and activities for growing families. Mums 'n Chums grew popular very quickly and I have been dedicated to nurturing that growth through frequent networking, social media engagement and in person meetups. By the end of its first year, Mums 'n Chums had close to 500 members and was receiving regular inquiries from fans outside of its service area, asking when we would be expanding to serve them as well. After much careful research and polling, I expanded the site in May of 2011 to cover the entire North end of the GTA (from Cambridge to Markham), areas I believe are still receiving far less attention than they deserve from other sites and family services. We also changed the focus from small scale local mom and tot meetups to more of an informative purpose, closing down our forum and adding several talented contributors to the blog. We do still offer several large scale family events per year, such as our popular Birthday Bash events and our Holiday Bash in December. Our contests have also become a member favourite, and we strive to offer amazing prizes from trusted brands like Babies R Us, La Roche Posay, Johnson's Baby and many more. In March of 2016, after months of work spent migrating all of the site's content to a new platform, Mums 'n Chums re-launched with its fresh, new look. The changes and expansion have proven a great success and we're still getting inquiries from several other cities within the Greater Toronto Area, whom we have decided to serve as well. I have built this site and its' reputation carefully and look forward to continuing its growth!