Pumpkin Spice Pumpkin Seeds | Recipe

Pumpkin Spice Pumpkin Seeds | Recipe

Where we live all of the neighbor kids carve pumpkins, place them in the small woods between our homes, and we all enjoy a little pumpkin walk after sunset. At 21 I still count as a little kid right? I love doing anything artsy so I always contribute a pumpkin or two. This year I carved Twisty The Clown from American Horror Story: Freak Show and a long screaming face on my second pumpkin. I always like to save the seeds and roast them. This year I decided to jump on the pumpkin spice bandwagon and flavor my roasted seeds that way. I used this recipe that I found on Pinterest, as inspiration. I made some modifications to suit what I wanted to make and what I had on hand. Feel free to do the same with my version of this recipe!

 

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Pumpkin Spice Pumpkin Seeds

Let's turn our pumpkin carving scraps to trendy pumpkin spice sweet treats!

Course Dessert, Snack

Ingredients

  • 3 Cups Filtered Water (for overnight soaking
  • 2 Cups Pumpkin Seeds (mine came fresh from 2 large pumpkins)
  • 3 TBSP Healthy Oil (I used 1 TBSP Ghee and 2 TBSP Coconut Oil)
  • 2 TBSP Maple Syrup (or another natural sweetener, like honey)
  • 1 tsp Pumpkin Spice Blend (heaping tsp)
  • 1/2 tsp Cinnamon
  • pinch Pink Himalayan Sea Salt

Instructions

  1. Enjoy the autumnal, Halloween activity of cleaning out and carving pumpkins! Save the scraps.

  2. Separate seeds from the pulp.

  3. Rinse seeds in a colander.

  4. Put seeds in a glass bowl and add enough water to cover. Soak overnight to release enzyme inhibitors.

  5. Drain seed in a colander.

  6. Place seeds on baking sheet and dry out in the oven at about 200℉ for 45 - 60 minutes or until they feel dry and are just barely turning golden. 

  7. Melt ghee and coconut oil together.

  8. In a mixing bowl, mix seeds, melted oil, maple syrup, spices, and salt.

  9. Spread evenly on a large baking sheet.

  10. Bake at 250℉ for 40-50 min or until golden.

 

Specific products I used:

Ghee made from this butter

Coconut Oil

Maple Syrup

Spice Blend

Cinnamon

Pink Himalayan Sea Salt

 

Please feel free to take creative liberty and make any changes that sound good to you. Share what works in the comments.

If you are impatient you can skip the overnight soaking and low temp baking to dehydrate (steps 4, 5, and 6). If you do have the time, do those steps. Releasing the enzyme inhibitors by soaking them makes it so much easier to digest any nuts or seeds.

You don’t have to use a fresh pumpkin, but I recommend it purely for the fun of having a carved pumpkin for festive decoration.

Let me know how it goes, and share any modifications in the comments.

~Liz

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