Hubby loves pumpkin seeds/pie/anything, so when he came home from work toting a huge basket of pumpkins and squash this weekend (courtesy of a generous co-worker who also runs a local produce farm), it was only natural that we would spend a good portion of our weekend roasting, seeding, baking, etc. While these seeds were actually from a “pie” pumpkin, not from a “seed” pumpkin, they were still very tasty, although not overly plump in size. Delicious nonetheless. Try them out! They would make for a great snack for your Thanksgiving guests while they’re watching football. (Go Lions!)
Roasted Chai-Spiced Pumpkin Seeds
Adapted from various sources.
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1 tsp vanilla extract
1 tablespoon brown sugar
1 1/2 cups pumpkin seeds
2 tbs olive oil, or other flavorless oil
~Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil.
~In a medium bowl, combine allspice, cinnamon, ginger, cloves, nutmeg, salt, and sugar. Add pumpkin seeds, vanilla, and oil. Toss gently to coat the seeds thoroughly. Spread out in a single layer on the prepared baking sheet.
~Bake for 20-30 minutes, stirring periodically, until the pumpkin seeds have toasted and browned slightly. Be careful not to burn the seeds! Allow to cool before eating. Store in an airtight container for up to 1 week.