Roasted, Spiced Pumpkin Seeds

Pumpkin seeds are a healthful, delicious snack. Make your pumpkin seeds delectable with cinnamon, brown sugar and vanilla.


| September/October 2001


Pumpkin seeds are a healthful, delicious snack. After you carve your jack-o’-lantern or cut open your squash for cooking, separate the pulp from the seeds and discard any damaged seeds. If you wish, save a few seeds to plant in the spring.

Spread the seeds in a single layer on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Bake at 350° F for 5 to 10 minutes; the heady aroma of toasted seeds will tell you that they’re ready.

Roasted, Spiced Pumpkin Seeds
Makes about 3 1/2 cups

This recipe uses a sweet spice mixture, but you could also make a savory version using cumin and chili powder or five-spice powder with a splash of tamari.

1/2 tablespoon melted, unsalted butter or canola oil
1 1/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/8 teaspoon fine sea salt
1 whole vanilla bean
3 cups pumpkin seeds

1. Preheat oven to 350°F. Combine butter or oil with brown sugar, cinnamon, cardamom, allspice, and salt in a medium bowl. Slice vanilla bean lengthwise down the center and scrape the tiny black seeds into the bowl. Add pumpkin seeds and stir to coat evenly.





mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: April 28-29, 2018
Asheville, NC

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE