Sugar 'n' Spice Pumpkin Seeds

    (391)
    50 min

    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.


    364 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (391)

    Reviews in English (298)

    by
    156

    This was exceptionally delicious! I like pumpkin seeds to be completely crunchy so, I baked them at 275 degrees until they had just a little bit of a golden color to them them. Then I put them in the pan with half butter and extra-virgin olive oil, sugar and waited for them to get even more of a golden color(caramelize). I liked the sweet and salty mix! They were great!  -  22 Oct 2007  (Review from Allrecipes US | Canada)

    by
    153

    Very tasty! I roasted the seeds on a foil-lined pan, sprayed with non-stick spray to keep them from sticking. This made for easy clean-up, and also was an easy way to transfer the seeds to the pan. I read some of the reviews, and decided to heat the oil and melt the sugar ahead of time, BEFORE adding the seeds. (I used 1 T. oil, 1 T. margarine, and a drop of water with the 2T. sugar.) I set this aside as I waited for the seeds to finish toasting, which took 35 minutes at 275 degrees. I added the toasted seeds to the melted sugar mixture, and tossed them together over medium heat. Then I added the spice/sugar mixture, removed the pan from the heat, and mixed all until well coated. (I did not feel that there was a need for a separate bowl; I did all the mixing in one pan.) I added a bit more cinnamon and used only 4T. sugar overall, instead of the 6T. it calls for. This is definitely better than the traditional salt-only roasted seeds!  -  25 Oct 2008  (Review from Allrecipes US | Canada)

    by
    118

    Unfortunately I got so excited to make these I didn't read all of the instructions. I toasted the seeds in the oven with the pumpkin pie spice, sugar, salt & Oil all at once. I think the outcome is the same. But made even the wrong way these are the best pumpkins seeds I have ever had. I have been doing seeds for ten years and I will always make a few batches like this from now on.  -  16 Oct 2007  (Review from Allrecipes US | Canada)

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