Sweet and Spicy Pumpkin Seeds

What to do with all of those pumpkin seeds you scoop out of your pumpkins this year?  How about a healthy, delicious snack?  Pumpkin seeds are full of fiber and protein, and this recipe adds some yummy fall flavors too.  They also happen to be an allergy-free snack!

Here is the slimy, seed-filled pulp we scooped out of two of our pumpkins yesterday:

I just ran them under running water and separated the seeds from the orange slimy stuff.  It took less than 10 minutes before they looked like this:

The seeds hold quite a bit of moisture, so they need to be dried a bit.  I opted to do this with the oven (at a low temp), which took about 20 minutes.  You can also try using paper towel or simply letting them drain for a while.  As you can see here, they were not perfectly dry, but they had dried quite a bit:

I drizzled the seeds with butter and tossed them with the sugar and spices before I baked them.

To keep the sugar from burning, I gave them a stir every 10 minutes.  I took them out once they were starting to brown.  The combination of sweet and salty reminds me of kettle corn.  Delicious!

Shared on: Gracelaced Mondays, Gluten Free Monday, Slightly Indulgent Tuesdays, Tasteful Tuesday, Allergy Free Wednesday, Gluten-Free Fridays

Recipe:

Sweet and Spicy Pumpkin Seeds

Ingredients:
2 c pumpkin seeds (scooped out of 2-3 medium pumpkins)
4 T vegan butter, melted. (I like Earth Balance)
1 t cinnamon
1/2 t ginger
1/2 t salt
1/2 t allspice
2 T brown sugar

Directions:

1. Preheat the oven to 275 degrees
2. Rinse your pumpkin seeds well and let drain.  Spread them out on a baking sheet and dry thoroughly.  You can do this with a paper towel or in a warm (200 degree) oven for 10-20 min. 
3. Drizzle the butter over the seeds and toss to coat thoroughly.
4. Combine dry ingredients in a small bowl and sprinkle evenly over the seeds.  Toss to coat.
5. Bake for 40-45 minutes, stirring occasionally.

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