- 1-2 c Raw Pumpkin Seeds, from a pie pumpkin (typically one pie pumpkins yields one cup of seeds)
- 1 tbs Butter
- 2 tbs Honey
- 1 tsp Pumpkin Spice
- 1/4 tsp Chili Powder
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Sea Salt
Remove seeds from pumpkin pulp and wash well.
Line seeds on a paper towels in a single layer and allow to dry thoroughly.
Preheat oven to 300 degrees.
Line a baking sheet with parchment paper. Line seeds on baking sheet, spreading in a single layer.
Place seeds into oven and roast for 20 minutes.
While the seeds roast, in a small bowl melt butter with honey in a microwave on high heat for 15 seconds.
Add spices to honey and butter and mix well to combine.
After 20 minutes, remove seeds from oven and place into a small mixing bowl. Pour honey spiced mixture over seeds and stir to combine.
Transfer seeds back to baking sheet and spread into a single layer. Return to oven and roast for an additional 20 minutes.
Remove from oven and allow to cool. Use a rubber spatula to scrape seeds from parchment paper. They will be sticky until cooled completely. Place in a zip-lock bag and drop onto counter top to help break them apart if needed.
Serve as a snack or appetizer.
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