Sugar & Spice Roasted Pumpkin Seeds

READY IN: 1hr
Recipe by **Tinkerbell**

I found the basis for this recipe on All Recipes.com, posted there by Jani. I liked the idea but felt it needed some changes to fit my family's taste. It's a sweet, pumpkin pie spiced flavor with a hint of salt that we really enjoyed. I'm posting my version here for safe keeping because we all want to make this again next year.

Top Review by jessi0824

There were delicious. I could hardly get my daughter to stop eating them. This will be my go to pumpkin seed recipe from now on.

Ingredients Nutrition

  • 2 cups raw pumpkin seeds
  • 5 tablespoons sugar (divided)
  • 12 teaspoon sea salt (iodized table salt is fine, I just avoid it due to thyroid disease)
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons butter

Directions

  1. Preheat oven to 250 degrees F.
  2. On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
  3. Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
  4. When seeds are toasted, melt butter in a large skillet over med-high heat.
  5. Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
  6. In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
  7. Add pumpkin seeds from skillet to mixing bowl & stir until coated.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a