Pumpkin Pie Seeds


  • 1 cup pumpkin seeds, rinsed and dried
  • 1⁄2 teaspoon pumpkin pie spice
  • 1⁄4 teaspoon salt
  • 6 teaspoons sugar
  • 1 tablespoon vegetable oil


1 _ spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).

2 _ In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.

3 _ Heat the oil in a large non-stisk skillet over medium-high heat,.

4 _ Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.

5 _ Scrape the seeds into the pumpkin pie spice mixture and stir to coat.

6 _ Allow the seeds to cool before eating and store in an airtight container.