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Roasted Honey Spiced Pumpkin Seeds

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In this post I’ll be sharing how to make Roasted Honey Spiced Pumpkin Seeds.

Roasted Honey Spiced Pumpkin Seeds is a delicious nutritious snack recipe made with seeds saved from your fresh fall pumpkins. These toasted seeds are sweet and savory and a perfect autumn treat.

The seeds of many pumpkin and squash varieties are also known as pepitas. Besides being delicious, these toasted seed snacks are also good for you. 

Pumpkin seeds are also a great snack if you have chickens, like I do. I wash the seeds and give them to my girls as a treat. They love them and the seeds are also a natural de-wormer for chickens.

 

Ingredients

  • 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.

Roasted Honey Spiced Pumpkin Seeds

 
How to roast pumpkin seeds
 
Line seeds on a paper towels in a single layer and allow to dry thoroughly.
 
Drying pumpkin seeds
 
Preheat oven to 300°F.
 
Line a baking sheet with parchment paper. Line seeds on baking sheet, spreading in a single layer.
 

Pumpkin Seed Snack Recipe

 
Roasting Pumpkin Seeds
 
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.
 
 
Glaze for baking fresh pumpkin seeds
 
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.
 
 
Delicious glazed Roasted Pumpkin Seeds
 
 
See it at:
Yield: 2 cups

Roasted Honey Spiced Pumpkin Seeds Recipe

Roasted Honey Spiced Pumpkin Seeds Recipe

Delicious roasted pumpkin seeds are a tasty fall snack. This toasted seed recipe is sweet and spicy.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 c Raw Pumpkin Seeds, from a pie pumpkin 
  • 1 tbsp. Butter
  • 2 tbsp. Honey
  • 1 tsp Pumpkin Spice
  • 1/4 tsp Chili Powder
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Sea Salt

Instructions

  1. Remove the seeds from a fresh pumpkin and separate the pulp from the seeds and wash well, then dry thoroughly on a paper towel.
  2. Preheat oven to 300°F.
  3. Next, line a baking sheet with parchment paper and spread the seeds in a single layer. Place into the oven and roast for 20 minutes while you prepare the glaze.
  4. Use a small bowl to melt the butter with honey in a microwave on high heat for 15 seconds. Next, add the spices to honey and butter and mix well to combine.
  5. Remove the seeds from the oven and place into a small mixing bowl and pour the glaze mixture over seeds and stir to combine then return to the baking sheet in a single layer. Roast an additional 20 minutes.
  6. Allow the glazed seeds to cool completely then use a spatula to separate from the parchment paper. Enjoy as a snack.



Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 141Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 202mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 4g
 

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3 Comments

  • Reply
    Miz Helen
    October 11, 2016 at 6:37 pm

    We would really enjoy your delicious Roasted Pumpkin Seeds, thanks so much for sharing them with us! Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
    Miz Helen

  • Reply
    juliepollitt
    October 13, 2017 at 12:37 pm

    Oh wow! These look amazing!!

    • Reply
      Julia
      October 13, 2017 at 1:30 pm

      Thank you Julie 🙂

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