Don’t throw the pumpkin seeds away when you carve pumpkins this year! Instead turn the often wasted seeds into spiced toasted pumpkin seeds!
I love using all parts of the pumpkin. The puree can be used to make biscuits, waffles, muffins, cakes, and energy bites, but the seeds are often left out of recipes.
There are lots of ways to season your pumpkin seeds. Sometimes, I just use oil and salt. Paprika roasted pumpkin seeds are also nice. Cinnamon sugar makes a sweet snack when added to oil and pumpkin seeds.
This toasted pumpkin seeds recipe uses pumpkin pie spice. Keep reading to learn how to make this delicious snack.
Ingredients for pumpkin pie spice pumpkin seeds
To make this spiced pumpkin seeds recipe you’ll need the following ingredients:
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- One pumpkin cleaned of seeds
- 1 tablespoon olive oil
- Sea salt and cracked black pepper to taste
- 1 tablespoon pumpkin pie spice
- 1 tablespoon sugar
In addition to using regular pumpkins, you can also experiment with heirloom pumpkins. They often have flavor profiles that will make the seeds taste quite different from normal pumpkin seeds.
If you don’t have pumpkin pie spice you can make your own by combining the following spices:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Making these spiced toasted pumpkin seeds
Start by preheating the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Clean out your pumpkin by scooping out the pumpkin seeds and pulp with a spoon.
Then remove the pulp from the seeds. Clean off any additional pulp by rinsing the seeds in a colander under cold water and then shaking it until they are dry.
Don’t try to dry them on paper towels, or the seeds will stick to them!
Arrange the pumpkin seeds on a baking sheet that has been lined with parchment paper and toast them in a preheated oven for about 25 minutes. Turn the seeds every 10 minutes of so to make sure they brown nicely.
Allow to cool and serve. YUM!
Time for a taste
These spiced toasted pumpkin seeds are sweet and spicy. Each bite reminds me of my mother’s homemade pumpkin pies! Enjoy!!
Want something fun to serve these pumpkin seeds in? Try making a DIY Paper Cone. It’s easy to make in just seconds!
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Spiced Toasted Pumpkin Seeds
Looking for a way to use the leftover pumpkin seeds after carving pumpkins this year?
Try this pumpkin pie spice pumpkin seeds recipe! It's a tasty snack that's easy to make.
Ingredients
- One pumpkin cleaned of seeds
- 1 tablespoon olive oil
- Sea salt and cracked black pepper to taste
- 1 tablespoon pumpkin pie spice
- 1 tablespoon sugar
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot because the seeds will stick to paper towels.
- In a bowl, toss the pumpkin seeds with the olive oil, salt and pepper, sugar, and pumpkin pie spice.
- Spread the seasoned pumpkin seeds evenly on the lined baking pan.
- Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy.
- Let them cool to room temperature and serve.
Notes
If you don't have pumpkin pie spice you can make it by combining the following spices:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground clove
- ⅛ teaspoon ground nutmeg
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 60Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gSodium: 147mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.