“This is a delicious unique variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!” - by Jani
Ingredients
Adjust Servings
Original recipe yields 1 cup
Directions
- Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
- In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.
Nutrition
Amount Per Serving (4 total)
- Calories
- 290 cal
- 15%
- Fat
- 19.3 g
- 30%
- Carbs
- 25 g
- 8%
Based on a 2,000 calorie diet
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Reviews (254)
Rate This Recipe
"This was exceptionally delicious! I like pumpkin seeds to be completely crunchy so, I baked them at 275 degrees until they had just a little bit of a golden color to them them. Then I put them in the ..." See morepan with half butter and extra-virgin olive oil, sugar and waited for them to get even more of a golden color(caramelize). I liked the sweet and salty mix! They were great! "
BETHANY S.
"Very tasty! I roasted the seeds on a foil-lined pan, sprayed with non-stick spray to keep them from sticking. This made for easy clean-up, and also was an easy way to transfer the seeds to the pan. ..." See more I read some of the reviews, and decided to heat the oil and melt the sugar ahead of time, BEFORE adding the seeds. (I used 1 T. oil, 1 T. margarine, and a drop of water with the 2T. sugar.) I set this aside as I waited for the seeds to finish toasting, which took 35 minutes at 275 degrees. I added the toasted seeds to the melted sugar mixture, and tossed them together over medium heat. Then I added the spice/sugar mixture, removed the pan from the heat, and mixed all until well coated. (I did not feel that there was a need for a separate bowl; I did all the mixing in one pan.) I added a bit more cinnamon and used only 4T. sugar overall, instead of the 6T. it calls for. This is definitely better than the traditional salt-only roasted seeds!"
Megan.Jason
"Unfortunately I got so excited to make these I didn't read all of the instructions. I toasted the seeds in the oven with the pumpkin pie spice, sugar, salt & Oil all at once. I think the outcome is th..." See moree same. But made even the wrong way these are the best pumpkins seeds I have ever had. I have been doing seeds for ten years and I will always make a few batches like this from now on."
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