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Nutrition Facts
Serving Size 1 (44g) Recipe makes 4 servings
Calories 241
Calories from Fat 173		(71%)
Amount Per Serving		%DV
	Total Fat 19.2g	29%
	Saturated Fat 3.4g	17%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 9.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 151mg		6%
Potassium 279mg		7%
Total Carbohydrate 12.6g		4%
	Dietary Fiber 1.4g	5%
	Sugars 6.7g
Protein 8.5g		16%
detailed view... how is this calculated?

Pumpkin Pie Seeds

Recipe #35620 | 55 min | 10 min prep | add private note

⁽⁴⁶⁾ RATE IT NOW Print Recipe

By: nnreq
Jul 29, 2002

This recipe combines the sweet spices of pumpkin pie with the caramel crunch of cracker jack. from Family Fun Magazine, September 2002 issue

SERVES 4 (change servings and units)

Ingredients

1 cup pumpkin seeds, rinsed and dried
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 teaspoons sugar
1 tablespoon vegetable oil

Directions

1
spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
2
In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
3
Heat the oil in a large non-stisk skillet over medium-high heat,.
4
Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
5
Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
6
Allow the seeds to cool before eating and store in an airtight container.

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Featured Reviews for This Recipe

From: cardamomstars

On Nov 11, 2009

yummy!! I made my own pumpkin spice,easy to do My 6 year old daughter loved them-and she usually is not keen on seeds or nuts.Unfortunately my pumpkin did not have many seeds inside but i will be making these again.Beautiful contrast between salty and sweet!!!thankyou

0 people found this review helpful

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From: Chef busy bee

On Nov 8, 2009

0 people found this review helpful

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From: Amy1214

On Oct 29, 2003

I usually don't enjoy pumpkin seeds, but this recipe was wonderful. I loved it and the kids did too. I did not have pumpkin pie spice so I substituted 1/2 tsp cinnamon, 1/4 tsp Ginger, 1/8 tsp ground cloves. I did not have any trouble with this recipe at all. It went very fast and smooth.

9 people found this review helpful

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From: canson

On Oct 31, 2003

very delicious and easy to make! Will definitely be making these again next year. I rinsed my pumpkin seeds right before making, so they were wet. So I just increased the baking time. Turned out perfect. Cook for about 90 mins.

5 people found this review helpful

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