Project Wonderful

Friday, January 3, 2014

Toasted Pumpkin Seeds Version 2

If you're like me, one of the best parts about the holiday season is the prevalence of pumpkin. I love pumpkin pie, pumpkin bread, pumpkin soup, pumpkin muffins and just plain old carving up a pumpkin for Halloween. And one of the best parts about having these cheap gourds around is the toasting of the seeds into a crack-like snack for munching on.

This is the original recipe I've been using for a couple of years, courtesy of

No photos this time, because I was caught up in the roasting and pureeing of the pumpkin for my other blog post.

But here's all the things you need to know:


1 cup raw pumpkin seeds - rinsed and dried
6 Tbsp white sugar, divided
1/4 tsp salt
1/2 tsp pumpkin pie spice
1 Tbsp vegetable oil.

  • Preheat the oven to 250ยบ
  • Spread the pumpkin seeds in a single layer on a baking sheet.
  • Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
  • In a large bowl, stir together 2 tablespoons of white sugar, salt and pumpkin pie spice. Set aside.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the pumpkin seeds and sprinkle the remaining sugar over them.
  • Stir with a wooden spoon until the sugar melts, about 45 seconds.
  • Pour the seeds into the bowl with the spiced sugar and stir until coated.
  • Allow to cool before serving.
  • Store in an airtight container at room temp.


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