Ingredients
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1
-
1/2
-
1/4
-
6
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Pumpkin Pie Seeds,This recipe combines the sweet spices of pumpkin pie with the caramel crunch of cracker jack. from Family Fun Magazine, September 2002 issue,These seeds were pretty good. I do think a little more pumpkin pie spice would’ve been good, as I couldn’t really taste the pumpkin pie spice on lots of the seeds. Overall, these were pretty tasty pumpkin seeds. I will use this recipe again! Thanks!,I didn’t have high expectations because I usually prefer savory over sweet when it comes to seeds and nuts. However, I was surprised at how much I enjoyed them. I’m not even a pumpkin pie fan, but these sunflower seeds were pretty tasty.
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Steps
|
1
Done
|
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
Done
|
in a Large Bowl, Stir Together the Pumpkin Pie Spice, the Salt and 2 Teaspoons of the Sugar and Set Aside. |
|
3
Done
|
Heat the Oil in a Large Non-Stisk Skillet Over Medium-High Heat,. |
|
4
Done
|
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
Done
|
Scrape the Seeds Into the Pumpkin Pie Spice Mixture and Stir to Coat. |
|
6
Done
|
Allow the Seeds to Cool Before Eating and Store in an Airtight Container. |
