Pumpkin Pie Seeds

I have only made toasted pumpkin seeds once, and it was not good. But Zack had them the past two years at Youth Group and really wanted them again this year. So, I got on AllRecipes to see what I could find. I found a recipe for some sweet sugary ones that sounded so good that I had to try it. And they were good! If you haven't carved pumpkins yet, I would suggest trying this one for sure.



Caution! They are addictive!




1 cup raw pumpkin seeds, rinsed and dried
4 tablespoons white sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice (or a combo of cinnamon, cloves and nutmeg)
1 tablespoon vegetable oil

Preheat the oven to 275-300 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. Or they may toast sooner.


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 2 Tbsp sugar over them. Stir with a wooden spoon until the sugar melts. 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.