Plenty Sweet Life

Grandma's Recipes One By One!

Sweet and Spicy Pumpkin Seeds

on October 27, 2014

When cleaning out a pumpkin for roasting and freezing or carving, one of the most important things to do (according to my family) is to keep the seeds and roast them. They make a great snack and are one of the most traditional parts of Halloween for us. I’ve been making these Sweet and Spicy Pumpkin Seeds for at least 15 years. I saw them in a Martha Stewart Living Magazine, tried them, and there was no looking back. My kids LOVE these and they are another treat we all make every year. This has been one of my son’s favorite Halloween treats since he was this old.

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He was Captain Hook the year this photo was taken. These were the days when whether or not his mustache was on, was most important to him. Now he has his own mustache (and beard) without the makeup! He still can’t wait for these seeds every Halloween.

Here is the recipe as I made it:

Sweet and Spicy Pumpkin Seeds

Dry seeds in 250 degree oven for 1 hour.

Mix together:

3 Tablespoons sugar

1/4 teaspoon coarse salt

1/4 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon ginger

Dash of cayenne pepper, or to taste.

Saute dried seeds in 1 1/2 Tablespoons peanut oil (I usually sauté until they start to pop).

Add 2 Tablespoons sugar and mix well.

Remove with slotted spoon and put into spice mixture.

Mix thoroughly.

Cool.

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Start with a beautiful pumpkin. I used this one for freezing, not a jack-o-lantern. We’ll make a pie with it later!

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Scoop out the seeds and save them for roasting.

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You can see the before and after roasting here. I don’t rinse the seeds because I like the more pumpkin-y flavor leaving them the way they are. The seeds are also good roasted with just a little olive oil and salt. Delicious.

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Mix up the spices before starting so you’re ready to go!

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Sauteing the seeds in the peanut oil and sugar makes them a little caramel-y.

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Make sure to mix the seeds well into the spice mixture.

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Each seed is coated in spicy, sugary goodness. You can also use this mixture and recipe for making spiced nuts.

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This pumpkin didn’t make a very big batch since it was a small pie pumpkin, but carving jack-o-lanterns (the big ones that we do) gives you more seeds to work with.

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These Sweet and Spicy Pumpkin Seeds are a great alternative to roasting them plain. They make a great snack and your little trick-or-treaters will love them!

 

 

 

 

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3 responses to “Sweet and Spicy Pumpkin Seeds

  1. […] I split it in half and scoop out the “guts” and seeds. Make sure you keep the seeds for roasting! Check out my post for making Sweet and Spicy Pumpkin Seeds. […]

  2. […] Sweet and Spicy Pumpkin Seeds […]

  3. […] Pie Dessert, Pumpkin Cake, Pumpkin Cream Cheese Pie , and Autumn Gold Pumpkin Cake. I’ve done Sweet and Spicy Pumpkin Seeds, Freezing Pumpkin, and Knit Pumpkins. I haven’t even done just your basic Pumpkin Pie yet. […]

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