Roasted Sweet Pumpkin Pie Seeds (10.14.11)

Posted at 12:26 AM, Oct 14, 2011
and last updated 2012-02-27 00:59:04-05


1 Cup Raw Pumpkin Seeds, rinsed and dried
1 Tablespoon Sugar
½ tea. Salt
½ tea. Pumpkin Pie Spice,
or ¼ tea. Cinnamon and 1/8 tea. Nutmeg and ¼ tea. Allspice
2 Tablespoon Butter
2 Tablespoons water
¼ cup sugar


Preheat the oven to 300 degrees.  Line a cookie sheet with foil. Spray with cooking spray,  and spread the pumpkins seeds onto the foil in a single layer.  Stir occasionally and bake for 40 minutes, or until dry and toasted.  Larger seeds will take longer.  Test for doneness by tasting a seed, it should be crunchy not chewy.

In a bowl stir together 1 Tablespoon of sugar, salt, and pumpkin pie spice, set aside.

In a small skillet, over med. heat, melt the butter.  Sprinkle in the 1/4 Cup of sugar.  Add 2 Tablespoons Water.  Stir until the sugar melts, about 2 minutes.  Pour seeds into the pan stir to coat with syrup mixture.   Pour the hot seeds into the spiced sugar and stir until coated.  Spread out on a piece of waxed paper.  Allow to cool about 5 minutes and enjoy by eating the shell and the seed.