Sugar 'n' Spice Pumpkin Seeds

Sugar 'n' Spice Pumpkin Seeds


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About this recipe: This is a fantastic way of using up leftover seeds from Halloween pumpkins. This recipe also works well with winter squash seeds, such as butternut or acorn.


Serves: 4 

  • 140g raw pumpkin seeds, rinsed and dried
  • 6 tablespoons caster sugar, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon vegetable oil

Prep:5min  ›  Cook:45min  ›  Ready in:50min 

  1. Preheat the oven to 120 C / Gas 1/2. Spread pumpkin seeds in a single layer on a baking tray. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
  2. In a large bowl, stir together 2 tablespoons of caster sugar, salt and pumpkin pie spice. Set aside. Heat the oil in a large frying pan over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

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