Appetizers,  Gluten Free,  Recipes,  Vegan,  Vegetarian

Sweet and Salty Pie Spiced Roasted Pumpkin Seeds

A few weeks ago, we had one of my son’s friends over for some pumpkin carving fun. It was adorable, and we managed to save 2 big pumpkins worth of seeds to roast!

Sweet and Salty Pie Spiced Roasted Pumpkin Seeds

Separating pumpkin seeds from the guts (for lack of a better word) is no easy task. I usually put it all in a big bowl full of water and use that to help me separate them.

I read that boiling the seeds for 10 minutes in salted water helps them get crispier, so I tried that this time around.

Sweet and Salty Pie Spiced Roasted Pumpkin Seeds

After boiling the seeds I patted them dry on paper towels (which was super sticky and gross, but I knew they needed to be at least kind of dry to get them to roast properly). I put them on a baking sheet (and I really should have used two since I had so many seeds – the tray was very crowded!) and sprayed them with a little oil, sprinkled on 1 1/2 teaspoons kosher salt, 2 teaspoons sugar, 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves. I tossed them around a bit to coat all of the seeds and popped them into an oven that was preheated to 325°F.

I roasted the seeds, tossing every 10 minutes, until they got nice and crispy. Again, since my pan was crowded, it took a lot longer than I was expecting, but it made for a great, salty-sweet snack! My son loved them!

Sweet and Salty Pie Spiced Roasted Pumpkin Seeds

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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