Prep 10 mins
Cook 45 mins
This recipe combines the sweet spices of pumpkin pie with the caramel crunch of cracker jack. from Family Fun Magazine, September 2002 issue
- 1 cup pumpkin seeds, rinsed and dried
- 1⁄2 teaspoon pumpkin pie spice
- 1⁄4 teaspoon salt
- 6 teaspoons sugar
- 1 tablespoon vegetable oil
- spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
- In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
- Heat the oil in a large non-stisk skillet over medium-high heat,.
- Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
- Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
- Allow the seeds to cool before eating and store in an airtight container.
Simply excellent! Very easy & so yummy. I typically make spicy seeds, but decided to try something different. Glad I did! I'll be making this again in a couple of weeks to share at the office. I did not have pumpkin pie spice so used cinamon, cloves & ginger - I also used peanut oil in place of the vegetable oil, as that was what I had on hand.
WOW! Awesome flavor. I used butter instead of oil.
These were the best pumpkin seeds I have ever made! I made some the traditional way, and some this way..not knowing if my family would accept the new recipe. These are clearly a hit! sweet, and salty. I followed the measurements exactly except I used butter instead of oil. The sugar diddnt carmelize right away, but I covered the pan for about 30 seconds, then stirred well and it worked. Try these you won't be disappointed.