Pumpkin season is almost over! Instead of buying canned pumpkin this year I bought pie pumpkins at farmers markets and cooked them down. I then froze the pumpkin. The added bonus was being able to have seeds! I found this recipe and was a big nervous about the honey. But it worked out great. You can see the mixture is really thick and dark, but it mixes well with the seeds.
3 cups pumpkin seeds, rinsed and dried
2 tablespoons butter, softened or oil
1 tablespoon honey
2 tablepooons sugar
1 tablespoon pumpkin pie spice
Preheat oven to 375 degrees.
Place pumpkin seeds in a bowl.
Mix butter and honey together in a small bowl. Pour over pumpkin seeds and toss to coat.
Mix sugar and pumpkin pie spice mix together in a small bowl. Sprinkle the spice mix over the pumpkin seeds and toss to evenly coat.
Spread pumpkin seeds evenly over a cookie sheet. Roast for 25 - 30 minutes or until the seeds are brown and crunchy.
***I used corn oil with this recipe. It tasted great, but the first time I made it I completely ruined the seeds by letting them go to long.