Earth Eats: Real Food, Green Living

Sugary Spiced Toasted Pumpkin Seeds

We continue the fall pumpkin series with a sweet version of oven-roasted pumpkin seeds. Experiment with different spices and see what you come up with!

Pumpkin Seeds And Pumpkin Guts

Photo: anitakhart (flickr)

We are using the pumpkin seeds for this recipe. Does anyone have a recipe using the pumpkin guts?

3 Square Meals – No More, No Less

I try not to snack. I lived in Denmark for a semester, and while I was there I lost a significant amount of weight. (A good thing for me!)

The thing is, I don’t think it was necessarily because I was eating less or choosing healthier foods. I ate three meals a day — breakfast and dinner with my host family, and lunch at school. I always had plenty to eat, and would almost always take seconds at dinner. But I didn’t snack.

So, in an effort to stay healthy, I’ve tried to continue eating just 2-3 square meals a day. If I do have a bite between meals, I try not to choose chips or candy, but something fresh, homemade, and mostly nutritious.

pumpkin seeds in a sauce pan

Photo: Eoban Binder

Clean seeds and separate them from the pumpkin's guts. Grease a small baking pan. Cook at 350 F for about 20-30 minutes, or until seeds are fully cooked.

In this case, though, I couldn’t avoid creating a snack recipe. Pumpkin seeds are the natural leftovers from pumpkin, so they’re practically free. They’re also fibrous, filling, and full of nutrients. Did I mention free?

Sugary Spiced Toasted Pumpkin Seeds

We continue the fall pumpkin series with a sweet version of oven-roasted pumpkin seeds. You can always substitute the sugar and spice for a bit of salt, and you could use butter or a different variety of oil. Experiment with different spices and see what you come up with!

pumpkin seeds

Photo: Sarah Kaiser

This is one of many ways to prepare pumpkin seeds. You can apparently microwave them (something I've never tried). I have done the pan-frying method, which causes the seeds to pop when they're finished, like popcorn.

Ingredients:

  • 1 cup raw pumpkin seeds
  • 1 tablespoon vegetable oil
  • 1 tablespoon sugar
  • 1 teaspoon pumpkin pie spice

Method:

  1. Clean seeds and separate them from the pumpkin’s guts.
  2. Combine sugar, spices, seeds, and 1 cup water in a saucepan. Heat to boiling, then simmer until water has completely evaporated, leaving seeds covered with a sticky concoction.
  3. Grease a small baking pan. Cook at 350 F for about 20-30 minutes, or until seeds are fully cooked. They should have a shiny coating and be crunchy to the tooth.

We enjoyed these seeds as a quick snack, and as a garnish on vegan coconut pumpkin soup. They lasted less than a day, but this recipe only made a small cup of seeds, so they didn’t interfere much with my no snacking “rule.”

More: Try the other recipes in our Anything-But-Pie Pumpkin Recipes series, like the Vegan Coconut Pumpkin Soup.

Sarah Kaiser

Sarah Kaiser is a student-turned-townie living in Bloomington, Indiana. A social media specialist at Solution Tree, she spends her days tweeting and her nights foraging at the local summer market for new tastes and flavors. And occasionally rocking out on the ukulele.

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