0 Roasted Pumpkin Seeds - 2 Ways

I feel like food is my love language this fall. Apples! Pumpkins! Cinnamon! We have hit the sweet spot between Canadian and US Thanksgiving where it is perfectly acceptable to eat all.the.fall.foods. When you are making your pumpkin pie or wondering what to do with leftover pumpkins from Halloween consider pulling the seeds out of those suckers and roasting up some holiday goodness. And because variety is the spice of life I have made our seeds in 2 different ways....Sweet and Spicy.

Sweet Roasted Pumpkin Seeds

Pumpkin seeds
2 tbsp pure maple syrup
2 tbsp brown sugar
1 tbsp cinnamon

  1. Wash pumpkin seeds after removing them from the pumpkin (use the rest of the pumpkin to make pumpkin pie tarts!). To easily remove the pumpkin guts from the seeds add the seeds to a colander and cover with water. Swirl the seeds around so they float to the top and the pumpkin meat settles on the bottom. 
  2. Spread the seeds onto a baking sheet lined with a tea towel and allow to sit for at least several hours. I prefer overnight.
  3. Preheat your oven to 350 degrees.
  4. Remove the tea towel from the baking sheet and spread the seeds around on the sheet. If you have too many to form a single layer, remove some and create a second batch (how do you think I got both sweet and spicy ones this year!).
  5. Add maple syrup to the seeds, mixing it in. Add more if it doesn't look like everything is coated.
  6. Add brown sugar and cinnamon and stir.
  7. Bake for 30 minutes, stirring every 10 minutes. Taste to see if they are to your desired crunchiness. If they aren't, bake in 5 minute increments. 

Spicy Roasted Pumpkin Seeds

Pumpkin seeds
1 tbsp coconut oil (room temperature)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cracked black pepper
pinch of salt

  1. Follow Steps 1-4 above.
  2. Coat seeds in coconut oil and stir to cover.
  3. Mix all spices in a small bowl and start by adding half to the seeds. Stirring to coat. 
  4. Bake for 20 minutes, stirring after 10 minutes. Taste the seasoning of the seeds and if it is not spicy enough for you add the remaining spice. 
  5. Bake for an additional 10 minutes. Taste to see if they are to your desired crunchiness. If they aren't, bake in 5 minute increments. 

What is your favourite way to roast pumpkin seeds?

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