Fall is my favorite season. Halloween used to be one of my favorite holidays as a kid. Now that I’m older, and don’t eat much candy, I don’t celebrate it the way I used to. Which I’m totally okay with!
I did, however, carve a pumpkin this year. And when I was carving it I got inspired to use the seeds that I cleaned out from the inside. From that inspiration came this recipe!
Once roasted, the pumpkin seeds are very crunchy. Not only are these a tasty snack, but they have a lot of health benefits as well.
Pumpkin seeds are full of protein, fiber, zinc, and omega-3 fatty acids. Delicious AND nutritious. They’re the perfect Fall snack.
Pumpkin Pie Spiced Roasted Pumpkin Seeds
Prep time
Cook time
Total time
Author: Lauren Venosta
Recipe type: Snacks
Cuisine: Gluten-free, vegan, soy-free, paleo
Serves: 2 cups
Ingredients
- 2 cups raw pumpkin seeds, rinsed and dried
- 1 Tbsp. coconut oil, melted
- ¼ tsp. vanilla extract
- 1 heaping Tbsp. pumpkin pie spice
- 2 tsp. coconut sugar or maple syrup
Instructions
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper.
- Place the dried pumpkin seeds in a medium sized bowl. Mix in the melted coconut oil and vanilla extract until all the seeds are coated. If you are using the maple syrup, mix that in now as well.
- Next add in the pumpkin pie spice and stir the seeds around until all the seeds are evenly coated with the spices.
- Bake at 375 degrees F for 15-18 minutes until the seeds are golden brown and crunchy.
- Immediately upon removal from the oven, sprinkle the seeds with the coconut sugar (if using) while they are still hot.
Notes
When removing pumpkin seeds from the pumpkin, there will be lots of pumpkin on the seeds. Make sure you rinse them well enough to remove all the residue and dry them on a paper towel.
With joy and health,
Yum