Don't throw away your seeds after carving a pumpkin! After making this recipe, you'll want to buy pumpkins just for the seeds. These sweet and savory seeds are guaranteed to please.
Ingredients
- 2 tablespoons butter , melted, divided
- 3 tablespoons brown sugar , divided
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 1 pinch salt
- 2 cups pumpkin seeds
Instructions
-
1
Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
-
2
Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet.
-
3
Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
-
4
Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
-
5
Continue baking seeds until toasted and fragrant, about 10 minutes more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Low-Sugar Strawberry Jam
This low-sugar strawberry jam has all the fresh fruit flavor but with less sugar. You can also use a sugar substitute for no-sugar jam.
Classic Bing Cherry Pie
This classic cherry pie recipe is made with Bing cherries. It's a nice variation to the sour cherry pie.
Quick Instant Pot® Baked Beans
I converted my mum's amazing baked bean recipe for the Instant Pot®. I normally have to wait for over 40 minutes as it cooks in the oven, but I love it so much I converted the recipe to cook in the Instant Pot!