Saturday, October 27, 2012

Cinnamon Sugar Roasted Pumpkin Seeds

Most recipes for roasted pumpkin seeds are savoury, calling for spices and such.  Which I enjoy, really, I do.  But this year, I was in the mood for something different.  More of a dessert pumpkin seed, if you will.  So if you, like me, want to indulge your sweet tooth a little, this recipe is for you. 

This is also the perfect recipe for children to  help with, because they can pretty much do the whole thing themselves. 

The measurements are approximate, because I just use the seeds that I get from the pumpkin we carve.  That's approx. 1- 1 1/2 cups.  Adjust your ingredients accordingly. 


Seeds from one large pumpkin, rinsed and dry.  You can soak your seeds for a few minutes to soften if you wish, but I can't be bothered.  
2 tablespoons melted butter or butter substitute 
1 tablespoon white sugar
1 teaspoon cinnamon
dash of salt

Preheat oven too 300F

1- In a bowl, mix together all ingredients until seeds are completely covered.  Taste and adjust mixture to taste. 
2- Lay seeds in a single layer on a non-stick baking sheet, or line baking sheet with aluminum foil.
3- Bake at 300F for approx. 40 minutes, until crispy and brown.  Check seeds every 10 minutes or so, removing when they are cooked to your liking. 

Let cool for a few minutes before eating. 

They will keep for a few days, but we prefer to eat them the same day, preferably while watching a Halloween special or reading a ghost story cuddled up on the couch!

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