Don't throw the seeds when you carve your pumpkins this Halloween; make these maple and cinnamon-spiced baked pumpkin seeds for a delicious snack or to garnish a butternut squash salad.
I'm a pumpkin seed purist (roasted w/ sea salt & EVOO) so I enjoyed trying out new recipes this afternoon, after some goopy, messy jack-o-lantern carving. I chose this recipe (for the sweet) and another one that was more spicy. Truth be told, after they cooled, I mixed the 2 batches together for a co-minglng of savory and sugary. However, as this recipe stands, I enjoyed it, but really recommend going 300 deg. instead of 350, b/c some of my seeds got sticky and burnt. The smell wafting through my house while these roasted -- DEEEEEVINE! - 14 Oct 2010 (Review from Allrecipes US | Canada)
This was a nice different recipe.I liked the sweetness, instead of the regular saltyones I make. I doubled everything in the ingredients, except the butter. And I only had to bake it for 20 minutes, but that may be because I used a pie pumpkin instead of a regular sized pumpkin, so the seeds were smaller and cooked faster. - 12 Oct 2010 (Review from Allrecipes US | Canada)
Addictive. They pass the kid test. These will go fast at our house. I may make another batch and include them in a granola mix. - 31 Oct 2010 (Review from Allrecipes US | Canada)