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Nutrition Facts
Serving Size 1 (96g) Recipe makes 2 servings
Calories 543
Calories from Fat 407		(75%)
Amount Per Serving		%DV
	Total Fat 45.3g	69%
	Saturated Fat 17.8g	88%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 14.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 13mg		0%
Potassium 568mg		16%
Total Carbohydrate 26.1g		8%
	Dietary Fiber 3.9g	15%
	Sugars 12.5g
Protein 17.0g		34%
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Cinnamon Pumpkin Seeds

Recipe #261282 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KenzieBugBug
Oct 25, 2007

A little something different and sweet compared to the usual roasted pumpkin seeds. All measurements are approximate as it just depends how many pumpkins are carved and how many seeds you get.

SERVES 2 -3 , 2 cups (change servings and units)

Ingredients

1-2 cup pumpkin seeds, fresh form the pumpkin
2 tablespoons extra virgin unrefined coconut oil, melted
2 teaspoons cinnamon
3 tablespoons powdered sugar

Directions

1
Take fresh unrinsed pumpkin seeds and toss with coconut oil.
2
Toss in cinnamon.
3
Spread on cookie sheet. I lined mine with a teflon sheet.
4
Bake at 300 degrees until nicely toasted, 10-15 minutes. The coconut oil works great for this because it can reach a higher heat without scorching.
5
Transfer to a dish while still hot and toss with powdered sugar -- more or less to your liking.