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Tuesday, November 5, 2013

Pumpkin Spiced Pumpkin Seeds

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.
Mixed nicely

  • 3 cups pumpkin seeds, rinsed and dried
  • 2 tablespoons butter, softened or oil
  • 1 tablespoon honey
  • 2 tablepooons sugar
  • 1 tablespoon pumpkin pie spice 
  1. Preheat oven to 375 degrees.
  2. Place pumpkin seeds in a bowl.
  3. Mix butter and honey together in a small bowl. Pour over pumpkin seeds and toss to coat.
  4. 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.
  5. 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.  

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