How To Make Pumpkin Pie Seeds
In this recipe, pumpkin pie seeds are seasoned with a variety of spices then baked until they’re crunchy and perfectly toasted.
Serves:
Ingredients
- 1cuppumpkin seeds,raw, cleaned, preferably from a sugar pumpkin
- 4cupswater
- 4tspsalt
- 1tbsunsalted butter
- 1tbswhite sugar
- 1tspcinnamon,ground
- ¼tspginger,ground
- ¼tspnutmeg,ground
- ¼tspcloves,ground
- ⅛tspcardamom,ground
- 1tbspwhite sugar,or to taste
Instructions
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Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse.
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Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
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Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
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Melt butter in a large microwave-safe bowl for about 1 minute, until melted. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices.
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Spread seeds out onto the prepared baking sheet in a single layer.
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Bake in the preheated oven for 45 minutes to 1 hour or until toasted and crunchy. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.
Nutrition
- Calories: 116.45kcal
- Fat: 9.39g
- Saturated Fat: 2.33g
- Trans Fat: 0.07g
- Monounsaturated Fat: 3.00g
- Polyunsaturated Fat: 3.44g
- Carbohydrates: 5.22g
- Fiber: 1.19g
- Sugar: 3.36g
- Protein: 4.92g
- Cholesterol: 3.82mg
- Sodium: 325.75mg
- Calcium: 15.55mg
- Potassium: 133.93mg
- Iron: 1.47mg
- Vitamin A: 12.36µg
- Vitamin C: 0.33mg
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