• 6servings
  • 60minutes
  • 332calories

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Nutrition Info . . .

VitaminsA, D
MineralsZinc, Natrium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups raw pumpkin seeds

  2. 5 tablespoons sugar (divided)

  3. 1/2 teaspoon sea salt (iodized table salt is fine, I just avoid it due to thyroid disease)

  4. 1 teaspoon pumpkin pie spice

  5. 3 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 250 degrees F.

  2. On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.

  3. Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.

  4. When seeds are toasted, melt butter in a large skillet over med-high heat.

  5. Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.

  6. In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.

  7. Add pumpkin seeds from skillet to mixing bowl & stir until coated.


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