These pumpkin pie spiced pumpkin seeds have a sweet twist that the whole family will love!
As fall creeps in, I’m hurrying to fit in as much fall fun as possible. Naturally, this includes pumpkins and roasting their delicious seeds.
Does anyone else find separating the slime from the seeds oddly therapeutic?
Usually I go the simple salt and pepper route, but decided to try a sweet twist.
Enjoy! David and the kids finished these in a single afternoon, so the recipe certainly has their endorsement.
Pumpkin Pie Spiced Roasted Pumpkin Seeds
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 5 minutes
Description
These pumpkin pie spiced pumpkin seeds have a sweet twist that the whole family will love!
Ingredients
1 1/2 cups washed and dried pumpkin seeds
2 tbsp unsalted butter, melted
1 Tbsp brown sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
Instructions
Preheat the oven to 225 degrees.
Add the spices the melted butter and mix well. Add the seeds, and stir to coat.
Spread into a thin layer on a greased pan.
Roast until crispy and golden, about 60-90 minutes, stirring every 30 minutes to check.
Notes
Do not rinse the seeds! It adds more flavor to the final product.
What is one of your must-do fall activities?
Lindsey says
Carve pumpkins! I always get too excited, carve early and by Halloween my pumpkin is pretty sad looking. So this year I am waiting till a few days before.
Linda says
Yum – we have two pumpkins ready for carving this weekend. I’m going to follow your recipe above. When you roast with salt and pepper only – do you rinse the seeds first or add any butter, etc?
thanks!
Brittany Dixon says
I’ve done both ways, though I think now I’m more of a fan of not rinsing. With just salt, I usually use olive oil. Not sure why, I just always have! 🙂
Lauren @ Dash of Soul says
I love toasting pumpkin seeds! I usually do some with brown sugar and salt and some with salt and pepper. I’ve never tried it with pumpkin pie spice before though, these sound delicious!
Chantal says
Hmm yummy. I usually just do plain old oil and salt. I love it! Penny wouldn’t do the pumpkin guts either, it was all me.
katie says
I tried to do this last year, but I just can’t get into it. I’m not a sunflower seed person either, so I think its just not meant to be. I do agree that separating the seeds was therapeutic!
Kelli H (Made in Sonoma) says
Every time I make pumpkin seeds they are really chewy! What am I doing wrong?!
Brittany Dixon says
Maybe try roasting them longer? At possibly a lower temp? I’m not sure! We ate these immediately, but by the next day, the tiny bit leftover were chewy. However, I left them out, exposed, over night. Do you usually eat yours right away?
Kelli H (Made in Sonoma) says
I’ve tried eating them right away and concealed and the next day, and they’re always chewy. haha. Oh well…
Nicole @ FruitnFitness says
I love making pumpkin seeds! I usually make mine with salty flavors but think I might try it this way this weekend.
Caroline says
All we need for the recipe are 1.5 pumpkin seeds??? 😉
Brittany Dixon says
Haha- Oops!! Thanks for pointing that out 🙂
Hannah @ CleanEatingVeggieGirl says
I REALLY need to roast some pumpkin seeds this year..and SOON! I looooove them!
Matt @ The Athlete's Plate says
Gotta go to a haunted house 🙂
Giselle@myhealthyhappyhome says
Haha! My son was the same with the pumpkin guts this year. Wasn’t really having it so I ended up carving two pumpkins! I usually roast pumpkin seeds but didn’t for some reason this year. These sound yummy!