Maple and Pumpkin Spice Roasted Pumpkin Seeds
You want to know what fall tastes like? Try my maple and spice roasted pumpkin seeds to find out!
Yields: 1 1/4 cup
Ingredients
- 1 1/4 cup pumpkin (or any winter squash) seeds, rinsed and dried as best as possible (it's not an exact science, I know)
- 3 Tbsp. pure maple syrup
- 1 rounded tsp. pumpkin pie spice, or
- 3/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. allspice
- 1/8 tsp. ginger
- Pinch of ground cloves
Instructions
Preheat oven to 350ºF (175ºC).
Place a piece of parchment paper down on a cookie sheet. Remove any big pieces of stringy pulp from pumpkin seeds and rinse off the rest. Dry off seeds as best as possible.
In a medium-sized bowl, mix together spices and maple syrup. Add the seeds and stir to coat.
Pour onto parchment paper. Be sure to use a spatula and scrape out all of the syrup mixture. Spread out in one thin layer.
Place in oven for 30 minutes, or until the syrup is bubbly and the seeds are crunchy. If you want clusters, take out seeds halfway through and use a soft spatula to scrape the seeds together.
Allow to cool slightly before consuming. Allow to cool completely before storing in an airtight container.
- Preparation time: 10 minutes
- Cook time: 20-30 minutes
- Total time: 30-40 minutes