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.
Sugar and Spice Roasted Pumpkin Seeds
Yield:
6 servings
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
A fun, flavourful way to kick-up your pumpkin seeds. Source: allrecipes.com
Ingredients
- 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
Instructions
- 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.
Sarah says
These look so yummy! I can’t wait for pumpkin carving, seed eating and spices!
Jeanine says
A huge perk of carving pumpkins…collecting & roasting the seeds.
Marisa says
These pumpkin seeds look amazing Jeanine
So do the donuts!
Jeanine says
Thanks, Marisa! They sure didn’t last long at our house. 🙂
terri says
I clicked on the doughnut hole recipe, yum! Taking pumpkin out of the freezer now.
Jeanine says
Great choice! 🙂 Enjoy!
Ron W says
These look yummy! My favorite part of fall is roasting these seeds, I’ve never tried to roast them with sugar, now I’ll have to!
Jeanine says
I’ve never flavoured them when roasting before either, but they sure were tasty!
Tamara says
Ooooh! This looks really yummy! Do you think I could use this same recipe for pecans, cashews, other seeds, etc? I LOVE all things cinnamon, and sugar is always a good thing (maybe). Just let me know what you think. Thanks!
Jeanine says
Oh, you know, I bet that would work great for nuts! Toast them in the oven or frying pan a bit, so they are warm, pour the sugar over to melt it, and toss in the sugar/spice mixture. YUM! (I bet those would even be great chopped up on top of a cupcake or something) Great idea!
Cate@GlutenLessDining says
Holy Goodness! Those pumpkin seeds look amazing! I was debating on whether or not to do a Jack-O-Lantern this year, but this post settles it! Maybe we’ll start early and do two rounds of Jack-O-Lanterns just to have the seeds all the way through October! Thank you!
Heather says
O.M.Gosh! You’re amazing! I never would have thought of this! Totally doing this tonight!!!
Jeanine Friesen says
Hope you enjoyed them Heather, a nice way to kick them up a bit. 🙂
Lizz says
Just made but added a 1/4 tsp cinnamon for 2 cups of seeds. So yummy!!!
melanie says
Just finished making these, they are sitting in a tuperware waiting to be brought to school, shared with friends and devoured. They are delicious! And vegan so that makes me especially glad. My mums review “Much better then the ones you made last year”, for sure. This will definitely be my go to recipe 🙂 thanks so much!