Monday, October 29, 2012

Sweet and Spicy Roasted Pumpkin Seeds...

This recipe has yummy sweetness with just a little bite of spice !

Save all of your seeds from pumpkin carving.
Separate seeds from pulp, by hand. (Don't use water.)

Spread on a parchment paper lined baking tray.
Bake at 250 degrees for 1 hour.

Then saute the seeds in 1 and 1/2 Tbsp. canola oil.
I will usually saute until a few of the seeds are just beginning to turn brown.

In a small bowl, mix together 4 Tablespoons of sugar,
1/4 teaspoon each of salt, cinnamon and ginger.
Add a couple shakes of pepper.

Add sauteed seeds to sugar mixture and toss to coat evenly.


  1. Hi, I’m Anne from Life on the Funny Farm (, and I’m visiting from the Barn Hop.

    I've been seeing a lot of recipes for roasted pumpkin seeds lately, but none with ginger. Perfect!

    Anyway, thanks for posting this. I hope you can pop by my blog sometime to say hi…

  2. Hi Anne...
    This recipe also called for 1/4 tsp. of cumin.
    I omit it, but some may like that punch of flavor !
    Thanks for stopping by....I'm off to visit your Blog...

  3. Sure want to try these, we love cumin too. I have always washed mine first, now I know
    better, thanks for this info Rose


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