Pumpkin Pie-Spiced Pumpkin Seeds

I’m probably posting this recipe a little bit late, since I’m sure most of you have already carved and roasted (or disposed of -- the horror!) your pumpkin seeds. But if your family saved the carving for the last minute like mine did, I’m telling you: You have got to try these roasted pumpkin seeds.

Typically I do up my pumpkin seeds pretty simply: olive oil, salt and pepper, maybe some ground red pepper for spice. But this year, I decided to do something different. I was intrigued by the idea of sweet pumpkin seeds rather than savory, and this is what I came up with. I was originally planning to use just cinnamon and sugar, but then I heard the nearly-full container of pumpkin pie spice calling my name from the cupboard, and I decided to use that instead. So, these pumpkin pie-spiced pumpkin seeds were born. And oh my, are they delicious!

It’s not a huge deal if your seeds are a little wet when you get ready to roast them, but ideally, it’s best to leave them spread in a single layer on a cookie sheet overnight so they can de-gummify and dry out. That’s what I did, and I whipped these up in 15 minutes last night before we left for trick-or-treating. You know, so my Andrew could have a semi-healthy snack before he went out and gathered all that candy. :) They made the house smell amazing, and they tasted even better: crunchy and earthy and sweet. Considering how much my family and my co-workers loved them, I think I’ll be forced to make them every year from now on!

Pumpkin Pie-Spiced Pumpkin Seeds

1 heaping cup pumpkin seeds, rinsed and dried
3 tablespoons white sugar
1 teaspoon pumpkin pie spice
4 tablespoons melted butter

1. Preheat oven to 350 degrees.

2. In a small bowl, stir together sugar and pumpkin pie spice. Add pumpkin seeds and toss to combine. Pour melted butter over seeds and mix until all the seeds are coated.

3. Spread in a single layer on a greased cookie sheet and roast, stirring frequently, 10 to 12 minutes or until browned and crisp.