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.







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