By now, you may know that I love all things pumpkin. I love muffins, cheesecake, waffles, rolls, and of course, pie! But, when you roast your own pumpkin, you also have pumpkin seeds that you can roast and season. When we made a Jack-o-lantern, pulling out the seeds and cleaning them so we can roast them is a must. We all love them. Normally, I just roast them plain, but today I’m going to show you a fun, flavourful way to kick-up your pumpkin seeds by making these Sugar and Spice Roasted Pumpkin Seeds.
- 1 cup raw pumpkin seeds, rinsed and dried
- 6 tablespoons granulated sugar, divided
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon vegetable oil
- Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Spread pumpkin seeds in a single layer on the baking sheet and toast in the preheated oven for 45 minutes, stirring occasionally, until they are dry and toasted.
- In a large bowl, stir together 2 Tbsp granulated sugar, salt and pumpkin pie spice. Set aside.
- Heat the oil in a skillet over medium-high heat. All the toasted pumpkin seeds and sprinkle with the remaining 4 Tbsp of granulated sugar. Stir with a wooden spoon until the sugar melts, about 1 minute.
- Pour seeds into the bowl with the spiced sugar mixture and stir until coated. Allow to cool before serving. These seeds can be stored in an airtight container at room temperature.
In other pumpkin news, Kinnikinnick has released their Pumpkin Spice Donut! In addition to being gluten-free, the donuts are also nut and dairy free. They sent me a package of donuts to sample, and I got to say, they are some tasty donuts! For those that are not into making your own, I would say these are a great alternative.