This is a delicious unique variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!

Jani
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

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  • In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

290 calories; 19.3 g total fat; 0 mg cholesterol; 152 mg sodium. 25 g carbohydrates; 8.5 g protein; Full Nutrition

Reviews (303)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2007
This was exceptionally delicious! I like pumpkin seeds to be completely crunchy so I baked them at 275 degrees until they had just a little bit of a golden color to them them. Then I put them in the pan with half butter and extra-virgin olive oil sugar and waited for them to get even more of a golden color(caramelize). I liked the sweet and salty mix! They were great! Read More
(157)

Most helpful critical review

Rating: 2 stars
10/26/2007
I have to agree with reviewer Valerie on this one. Ditto everything she said. Read More
(19)
395 Ratings
  • 5 star values: 283
  • 4 star values: 78
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 8
Rating: 5 stars
10/22/2007
This was exceptionally delicious! I like pumpkin seeds to be completely crunchy so I baked them at 275 degrees until they had just a little bit of a golden color to them them. Then I put them in the pan with half butter and extra-virgin olive oil sugar and waited for them to get even more of a golden color(caramelize). I liked the sweet and salty mix! They were great! Read More
(157)
Rating: 5 stars
10/22/2007
This was exceptionally delicious! I like pumpkin seeds to be completely crunchy so I baked them at 275 degrees until they had just a little bit of a golden color to them them. Then I put them in the pan with half butter and extra-virgin olive oil sugar and waited for them to get even more of a golden color(caramelize). I liked the sweet and salty mix! They were great! Read More
(157)
Rating: 5 stars
10/25/2008
Very tasty! I roasted the seeds on a foil-lined pan sprayed with non-stick spray to keep them from sticking. This made for easy clean-up and also was an easy way to transfer the seeds to the pan. I read some of the reviews and decided to heat the oil and melt the sugar ahead of time BEFORE adding the seeds. (I used 1 T. oil 1 T. margarine and a drop of water with the 2T. sugar.) I set this aside as I waited for the seeds to finish toasting which took 35 minutes at 275 degrees. I added the toasted seeds to the melted sugar mixture and tossed them together over medium heat. Then I added the spice/sugar mixture removed the pan from the heat and mixed all until well coated. (I did not feel that there was a need for a separate bowl; I did all the mixing in one pan.) I added a bit more cinnamon and used only 4T. sugar overall instead of the 6T. it calls for. This is definitely better than the traditional salt-only roasted seeds! Read More
(155)
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Rating: 5 stars
10/16/2007
Unfortunately I got so excited to make these I didn't read all of the instructions. I toasted the seeds in the oven with the pumpkin pie spice sugar salt & Oil all at once. I think the outcome is the same. But made even the wrong way these are the best pumpkins seeds I have ever had. I have been doing seeds for ten years and I will always make a few batches like this from now on. Read More
(119)
Rating: 4 stars
11/01/2007
These are so good. However I think it has to much sugar. I only used 4 TBS and it was way more than enough. I will make again next year. Thanks!! Read More
(32)
Rating: 5 stars
10/24/2007
This is such a great recipe for pumpkin seeds. I left my seeds on the counter over night and I still toasted in the oven for 35min. I did double the recipe. I gutted 2 pumpkins which gave me 2 cups of seeds exactly.I just loved the flavor of the pumpkin spice. I made them for a Halloween party that is 2 days away and I hope they last that long! Thanks Crystal Read More
(27)
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Rating: 5 stars
10/21/2007
This was easy and delicous like everyone has said. I will double the recipe next time because i ate it all in one sitting. PS really watch your seeds mine were toasted in about 30 min any longer and they would of been burnt Read More
(25)
Rating: 4 stars
11/16/2008
Yummy! Instead of baking the seeds and then cooking them in the pan I just coated and baked the seeds. I only used 5 T. of sugar. They were great! Read More
(21)
Rating: 5 stars
10/28/2008
These are extremely addictive...I'm just going to have a buy a bigger pumpkin next time to get more seeds out of it. Read More
(20)
Rating: 2 stars
10/25/2007
I have to agree with reviewer Valerie on this one. Ditto everything she said. Read More
(19)