It is all pumpkin all the time over here in the Modern Hippie household! I’ve been cooking up an autumn storm and have pumpkin all over myself, my kitchen, my backyard for the chickens, and of course in the dog bowls! You know that I love being able to create as little waste as I can both in packaging and in food waste, so when I get the chance to use the entirety of a food item I get very excited. That elation amps up a notch when the food in question is pumpkin, because those delicious little seeds are such a fun snack and garnish. Pumpkin seeds are wonderfully roasted on their own, but this time I went a bit further and make pumpkin spice roasted pumpkin seeds- zero waste, autumn flavor, and a fun crunch! What’s not to love?
Pumpkin seeds are easy, if a bit messy! So next time you’re making my favorite pumpkin puree or carving your jack-o-lantern for Halloween get the spoon out, do a bit of sorting and save those seeds! I haven’t noticed a difference between seeds of the pie pumpkins (the flesh of the pumpkin is sweeter in pie pumpkins, thus the name) and the traditional larger pumpkins used for carving- so when it comes to seeds whatever you have on hand works!
Pumpkin Spice Roasted Pumpkin Seeds Ingredients
Pumpkin Seeds (I used the seeds of two pie pumpkins, about 2 cups)
1/4 Cup Brown Sugar
2 Teaspoons Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
Drizzle of oil (I prefer avocado)
Roasted Pumpkin Seeds Instructions
- Let’s get the seeds prepped! In order to get these delicious little buggers as crunchy as they can be, a bit of cleaning is required. After removing the seeds from your pumpkin, I like to submerge them into water to float off some of the left over pumpkin, and then let them dry overnight on a kitchen towel. In the morning they’ll be dry (which equals crispy!) And you can easily get the last few strands of pumpkin off.
2. Preheat your oven to 325 degrees.
3. In a bowl drizzle your seeds with a tiny bit of oil (I prefer avocado oil, olive oil works as well) to help coat the seeds with spice and sugar, and to add a bit more crispiness! Toss to coat.
4. Add in the sugar and spices and toss well.
5. Transfer pumpkin seeds onto a lined baking sheet- I use Silpats because they are zero waste and are easy to clean, but parchment works too and pop in the oven.
6. Watch your seeds CLOSELY! These tasty little morsels like to burn on you, just like an avocado likes to turn brown in what seems like moments, pumpkin seeds will go from brown to burnt!
7. Bake for about 15-20 minutes or until your seeds start to turn golden brown and crisp up!
I love eating these pumpkin spice roasted pumpkin seeds on their own, but they are also delicious on top of yogurt, ice cream, or mixed into granola! I’d love to know what your favorite ways to eat seeds are! Let me know over on my Instagram!
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