Sunday, October 30

Maple Spice Pumpkin Seeds

Okay, okay - I promise this will be the LAST pumpkin related recipe for the season!  But I have to say, this recipe is the best!  I love the annual tradition of carving pumpkins at Halloween time and I love coming up with ideas on what to do with the seeds!  On Friday, my office did a pumpkin carving contest and I nabbed all of the seeds to bring home and create something savory, sweet AND spicy! 

Maple Spice Pumpkin Seeds
4 cups pumpkin seeds, washed and dried
1/2 cup maple syrup
3 tbsp butter, melted
1/2 tsp sea salt
1/2 tsp cayenne paper
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1/4 tsp freshly ground black pepper

Preheat oven to 350degrees.  Spread the pumpkin seeds on a large baking sheet and toast for about 20 minutes, stirring half-way through.  Remove from oven and cool.

Drop the oven heat to 250degrees. 

Prepare 2 baking sheets by lining with baking paper (arg I ran out so had to use tin foil on one of the sheets!) In a large bowl, whisk together all of the ingredients - add the pumpkin seeds and toss to coat.  Divide equally between the two baking sheets and bake for about an hour, stirring about 3 or 4 times throughout the cooking time.  When you take them out of the oven, break them up and let cool.  These will keep for about a week if stored in an airtight container.

My office pumpkin!


  1. I've never had roasted pumpkin seeds before, but everyone tells me I'm missing out. Ah you strange American traditions! ;)

  2. for some reason i have never made roasted pumpkin seeds. just so happens i saved a bunch from my weekend pumpkin pie adventure. i think this recipe sounds like the perfect solution. yum!