How To Make Pumpkin Spiced Roasted Pumpkin Seeds
One of my favorite fall snacks is roasted pumpkin seeds. They are easy to make and a great way to use every part of the pumpkins you have from carving or making puree. You can enjoy roasted pumpkin seeds sweet, spicy, plain, and whatever flavors your taste buds love. Pumpkin seeds are a very good source of phosphorus, magnesium, manganese and copper. They are also a good source of other minerals including zinc and iron. In addition, pumpkin seeds are a good source of protein. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker).
Learn To Make Homemade Pumpkin Spice: http://bit.ly/HomemadePumpkinSpice
Subscribe, It’s Free: http://bit.ly/SubscribeToVegetarianBaker
LIVE SHOW (4PM CST | Tuesdays & Fridays):
https://nom.com/vegetarianbaker
Brands That I Used:
Silicone Baking Sheet: http://amzn.to/1UTqbX1
- Pumpkin | 1 ea
- Pumpkin Spice | 2 teaspoons (http://bit.ly/HomemadePumpkinSpice)
- Sea Salt | 1 teaspoon
- Coconut Oil | 1 tablespoon
- Preheat oven to 400*F.
- With a sharp knife, cut the sugar pumpkin in half. Scrape all of the seeds.
- Wash the seeds in a strainer in order to separate most of the pulp from seeds.
- In a medium pot, bring water and a tablespoon of salt to a boil. Add pumpkin seeds and simmer for 10 minutes.
- Place the boiled pumpkin seeds on a parchment or silicone lined sheet tray. Coat the pumpkin seeds in coconut oil, sea salt, and pumpkin spice.
- Place your pumpkin seeds into the preheated oven and baked for 10 minutes or until golden brown.
- Allow to cool and enjoy.
