Roasted Pumpkin Pie Spice Pumpkin Seeds

Fall means many, many things but for me I have a favorite..Pumpkin Spice… yes in just about everything. So when we grabbed our first pumpkin this year, I decided that I would try Roasted Pumpkin Pie Spice Pumpkin Seeds.

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It turned out so good, and is such an addicting snack that of course I had to come share it with you all.   They are like a candied version of a favorite,traditional, crunchy treat

Grab a pumpkin or two with the kids and make this tasty treat for fall right away, you will love it-we eat the outer shell and all!

Roasted Pumpkin Pie Spice Pumpkin Seeds

Ingredients for roasted pumpkin seeds

2 cups pumpkin seeds
1 1/2 tsp. pumpkin pie spice
2 T. brown sugar
2 tsp. coconut oil, melted
1/8 tsp. salt

How to roast Pumpkin Pie Spice Pumpkin Seeds

Preheat oven to 250 degrees.

Line a large baking sheet with parchment paper or a silpat mat.

Remove seeds from your pumpkin.

Rinse seeds and remove all pumpkin “meat”, blot with paper towel to remove water.

Combine seeds, salt, pumpkin pie spice, brown sugar, and coconut oil in a bowl and stir well until completely coated.

Spread out seeds well on prepared baking sheet.

Bake for 45 minutes, stirring occasionally.

Related- Maple Pumpkin Spice Iced Latte

Allow to cool, eat immediately or store in an airtight container for up to 4-5 days.

Pumpkin Pie Spice Roasted Pumpkin Seeds

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Delicious candied Pumpkin Pie Spice Roasted Pumpkin Seeds.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 2 cups pumpkin seeds
• 1 1/2 tsp. pumpkin pie spice
• 2 T. brown sugar
• 2 tsp. coconut oil, melted
• 1/8 tsp. salt

Instructions

1. Preheat oven to 250 degrees.
2. Line a large baking sheet with parchment paper or a silpat mat.
3. Remove seeds from pumpkin.
4. Rinse seeds and remove all pumpkin "meat", blot with paper towel to remove water.
5. Combine seeds, salt, pumpkin pie spice, brown sugar, and coconut oil in a bowl and stir well until completely coated.
6. Spread out seeds well on prepared baking sheet.
7. Bake for 45 minutes, stirring occasionally.
8. Allow to cool, eat immediately or store in an airtight container for up to 4-5 days.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 39mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 3g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.