Have we gone too far in adding pumpkin spice to anything and everything? No, not quite yet. So, with that question out of the way, lets get to the part where we take raw pumpkin seeds and turn them into delicious roasted pumpkin seeds coated in a sugary pumpkin spice blend.
Things you’ll need:
Raw pumpkin seeds
If you start off with an actual pumpkin, make sure the seeds from it have been rinsed and dried. Wait at least 12-24 hours after rinsing them before starting to roast the seeds. The pumpkin seed needs to be dry to roast properly.
Before starting on the seeds, because the first part is quick and easy, preheat your oven to 375F.
Take a cup or two of pumpkin seeds and place them into a bowl. Add a little olive oil to the bowl and stir the seeds until coated.
Take a baking sheet and line it with foil.
Spread the pumpkin seeds on the sheet, and once the oven is up to temperature, place the pan in the oven.
Set a timer for five minutes.
You’ll want to check the pumpkin seeds every five minutes or so.
It will take between 10 and 15 minutes for the seeds to roast. You will be able to tell the pumpkin seeds are ready when you can start to smell them roasting and they start to turn a golden brown color.
While the seeds finish roasting take 2TB of sugar, 1/4tsp of allspice, 1/4tsp nutmeg, and 1/2tsp of cinnamon and blend them together in a bowl. If you like more or less flavor simply adjust the proportions.
After the seeds are done roasting pull them out of the oven. Add the seeds to your bowl of mixed spices and sugar and stir to coat.
Voila, roasted pumpkin seeds complete, along with a sugary pumpkin spice coating.
Enjoy a fun taste of fall.
– Jason Snell