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Red Stitch Wine Group



Pumpkin Pie & Sugar Spiced Pumpkin Seeds

Pumpkin Pie & Sugar Spiced Pumpkin Seeds
Recipe Date:
October 24, 2018
Cook Time:
Imperial (US)
Every year you swear you'll carve the pumpkin and save the seeds to bake, season and enjoy the next day only to be in a rush and you don't bother saving the seeds at all. Don't do that this year! These Pumpkin Pie and Sugar Spiced Pumpkin Seeds are the reason for the season.
  • 1 cup fresh, raw pumpkin seeds
  • 6 tbsps white sugar
  • 1/4 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1 1/2 tbsps sesame oil

Preheat the oven to 250°F. Spread clean and rinsed pumpkin seeds in a single layer on a parchment lined baking sheet. Toast for 45 minutes, stirring occassionally, until dry and toasted. May take longer if seeds are bigger.

In a large bowl, stir together 2 tablespoons of the white sugar, salt, and pumpkin pie spice. If you do not want (or have handy) the pumpkin spice, add 1/4 tsp ground cinnamon and 1/4 tsp ginger. Set aside. Heat the oil in a large skillet over medium heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 1 minute. Pour the seeds into the bowl with the spiced sugar and stir until coated. Allow to cool and store at room temperature in an airtight container up to a week, if they last that long! If you want a little kick, add a pinch of cayenne pepper to them.


Photo Courtesy of Pinterest because we eat them too fast!