This maple pumpkin spice roasted pumpkin seeds recipe is sweet and chewy. Halloween in just around the corner and I can’t wait to start carving pumpkins while munching on this sweet treat.
There have been a lot of traditions in my life but none of them have shown up as regularly as pumpkin seeds.
As a kid, we always carved pumpkins while munching on pumpkin seeds. This continued through my teen years. In college I hosted numerous pumpkin-carving parties complete with crazy pumpkin-carving tools, roasted pumpkin seeds, and wine.
Roasting Pumpkin Seeds
If you’ve never roasted your own pumpkin seeds, you can check out the basic instructions with photo tutorial here. Since you start with a whole pumpkin, once you remove the seeds to roast, you can carve the pumpkin.
Maple Pumpkin Spice Pumpkin Seeds
These roasted pumpkin seeds are sweet as can be because of a douse of maple syrup. Plus, they have all those warm comforting pumpkin pie spices that are perfect for Fall.
I chose to use pre-packaged pumpkin pie spice for convenience, but you can create your own blend if you want. Pumpkin pie spice is a blend of cinnamon, ginger, and nutmeg – sometimes cloves or allspice are also included. It’s so fragrant and cozy to bake with.
It’s time to make these maple pumpkin spice roasted pumpkin seeds!Print
Pumpkin seeds are roasted with sweet maple syrup and warm pumpkin pie spices in a 2-step process that makes them chewy and delicious.
- 1 large pumpkin
- 2 Tbsp. vegetable oil
- 1/4 cup maple syrup
- 2 tsp. pumpkin pie spice
- 1/2 tsp. ground cloves
- 1/2 tsp. coarse salt (or 1/4 tsp. table salt)
- Cut a circular 5-8 inch diameter hole in the top of the pumpkin encircling the stem (use a sturdy serrated knife and a sawing action).
- Use the stem as a handle to remove the the circular cut out. Using two fingers, squidge off any seeds that cling to the lid.
Put these seeds into a colander. Use a knife to trim the fibrous strands off of the pumpkin lid. Discard the fibrous strands and set the lid aside.
- Dive into the pumpkin with one hand. Grasp a bundle of seeds in your fingers. Gently tug on them while squeezing your fingertips together at the point where the bundle of seeds meets the pumpkin fibers until the seeds release. Put the seeds into the colander detaching any bits of orange pumpkin fibers that have come along for the ride (don’t worry if you can’t get them all off. A lot more will come off in the rinsing step). Repeat until all the seeds have been removed from the pumpkin cavity. You should get 1 to 1 and 1/2 cups.
- Put the colander into the sink. Rinse the seeds under a long full blast of water. Swish them all around under the water to help detach any stubborn pumpkin fibers. Line a large bowl with paper towels. Pour the seeds into the bowl. Wrap the towel around the seeds and pat them dry.
- Preheat the oven to 325ºF. Line a large baking sheet or roasting pan with parchment paper
- Heat the oil in a large skillet or dutch oven over medium heat. Add the pumpkin seeds. It is inevitable that some water has clung to the seeds so stand back a bit and beware of spattering. Stir the seeds to coat them all with the oil. Cook stirring occasionally until well-browned, about 4-5 minutes.
- Meanwhile, stir your seasonings together in a medium-sized bowl. You can use 1 teaspoon of coarse salt (1/2 teaspoon table salt) and 1/2 teaspoon of coarse black pepper.
- Transfer the seeds to the bowl of seasonings and stir to coat. Pour the seeds onto the large pan and put the pan into the oven. Roast the seeds until they are dry and crisp, 15-18 minutes.
- While the pumpkin seeds are roasting, use a metal serving spoon to scrape all the stringy fibers away from the inside of the pumpkin. Discard them. Now your pumpkin is ready for carving!
Cool the seeds on the pan.
- Transfer to a serving bowl or store roasted pumpkin seeds for up to 3 days in an airtight container.