Roasted Cinnamon Spice Pumpkin Seeds Recipes

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ROASTED CINNAMON SPICE PUMPKIN SEEDS



Roasted Cinnamon Spice Pumpkin Seeds image

So fun to make with the kids! These sweet treats were a big hit with my kids and husband.

Provided by Suzie Lopez O'Connor

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 1h

Yield 4

Number Of Ingredients 7

6 cups boiling water
1 cup raw pumpkin seeds
1 teaspoon salt
1 teaspoon olive oil
1 tablespoon white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger

Steps:

  • Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil.
  • Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds.
  • Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 9.9 g, Fat 17 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 3.2 g, Sodium 598.4 mg, Sugar 3.5 g

CINNAMON TOAST PUMPKIN SEEDS



Cinnamon Toast Pumpkin Seeds image

Excellent Halloween treat. All ingredients are approximate and may be adjusted to individual taste. Serve immediately while warm or later after cooling.

Provided by GMW

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 50m

Yield 10

Number Of Ingredients 5

3 tablespoons butter, melted
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cups pumpkin seeds
2 tablespoons white sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Mix butter, cinnamon, and salt together in a bowl.
  • Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.
  • Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 6.4 g, Cholesterol 9.2 mg, Fat 12.9 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 4 g, Sodium 86.4 mg, Sugar 2.7 g

SUGAR & SPICE ROASTED PUMPKIN SEEDS



Sugar & Spice Roasted Pumpkin Seeds image

I found the basis for this recipe on All Recipes.com, posted there by Jani. I liked the idea but felt it needed some changes to fit my family's taste. It's a sweet, pumpkin pie spiced flavor with a hint of salt that we really enjoyed. I'm posting my version here for safe keeping because we all want to make this again next year.

Provided by Tinkerbell

Categories     Lunch/Snacks

Time 1h

Yield 2 cups, 6 serving(s)

Number Of Ingredients 5

2 cups raw pumpkin seeds
5 tablespoons sugar (divided)
1/2 teaspoon sea salt (iodized table salt is fine, I just avoid it due to thyroid disease)
1 teaspoon pumpkin pie spice
3 tablespoons butter

Steps:

  • Preheat oven to 250 degrees F.
  • 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.
  • Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
  • When seeds are toasted, melt butter in a large skillet over med-high heat.
  • Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
  • In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
  • Add pumpkin seeds from skillet to mixing bowl & stir until coated.

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