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 AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Vegan Pumpkin Pie Blondies
These pumpkin pie blondies are the perfect vegan pumpkin dessert — they always get rave reviews from everyone who tries them. With a plethora of fall spices packed into each bite, you'll enjoy a pumpkin pie flavor with a blondie texture. Serve as-is or top with a vegan cream cheese frosting.
Baked Chicken with Peaches
Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.
Erika's Ginger Beef
Despite the prep work, this dish isn't too hard to make and it tastes amazing. Add more or less ginger and chiles to suit your taste. This is best served over rice.