8 Ratings
  • 4 star values: 5
  • 5 star values: 3

The pumpkins are carved, the pies are baked, but how should you toast those pumpkin seeds? My favorite variation by far are these sweet pumpkin pie-spiced seeds. I've tried the stovetop method for coating the seeds, but they were too sticky and hard for my tastes, and easy to burn too. Try this baking method instead and they'll turn out perfectly toasted and crunchy.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.

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  • Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.

  • Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.

  • Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.

Cook's Note:

Sugar pumpkin seeds work best in terms of edible shells, but carving pumpkin seeds will work too.

Nutrition Facts

62 calories; 3 g total fat; 4 mg cholesterol; 1168 mg sodium. 7.8 g carbohydrates; 1.5 g protein; Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/05/2017
I made these several ways ea. different from the other. Just some different flavors to help spice up our days! Our Bodies & Minds as well! If you like them please let me know what you think or what changes you made that I can try too! Thanks! Enjoy! Can't wait to get some more ideas! Danks A Bunch!

Most helpful critical review

Rating: 4 stars
10/22/2012
I did not boil the seeds. I just rinsed them let them air dry for about 20 min. then mixed them with the butter sugar cinnamon ginger ground cloves and nutmeg (didn't use cardamom) and baked. My boys LOVED them!!!!
(6)
8 Ratings
  • 4 star values: 5
  • 5 star values: 3
Rating: 4 stars
10/22/2012
I did not boil the seeds. I just rinsed them let them air dry for about 20 min. then mixed them with the butter sugar cinnamon ginger ground cloves and nutmeg (didn't use cardamom) and baked. My boys LOVED them!!!!
(6)
Rating: 4 stars
03/31/2014
This recipe was awesome! It was a nice twist on traditional roasted pumpkin seeds!
(1)
Rating: 4 stars
12/15/2015
I was looking for a sweet pumpkin seed recipe. This one turned out pretty good. I could mostly only taste the cinnamon and sugar so I was a little disappointed that the seeds didn't taste like pumpkin pie but they were still good. I probably just needed to adjust the spices and would try this again.
Rating: 4 stars
10/30/2013
This is good but I am told regular pumpkin seeds with salt and old bay seasoning is better. I did change my personal pumpkin seed recipe to boil the seeds first let them dry then put them in melted butter and seasoning to help it stick.
Rating: 5 stars
10/05/2017
I made these several ways ea. different from the other. Just some different flavors to help spice up our days! Our Bodies & Minds as well! If you like them please let me know what you think or what changes you made that I can try too! Thanks! Enjoy! Can't wait to get some more ideas! Danks A Bunch!
Rating: 4 stars
10/11/2018
Did not use cardamom. Did not cook as I already brined it over night in salt water. Tried 250F but after 90minutes they were still a bit chewy. I then tried 300F and that worked best. Note: I made 5x the recipe which may have altered the cook time/temp.
Rating: 5 stars
10/29/2018
Really good! I didn t bribe them but they came out great!