Sweet as Pie or Savory Pumpkin Seeds Recipe

Savory

and Sweet...

We like both types of roasted pumpkin seeds, but I must confess, tiny hands have been sneaking into the sweet bowl all morning. Below are both of the recipes. Make sure to clean all of the pulp from the seeds and allow them to dry for 24 hours before cooking. Enjoy!

Sweet as Pie Seeds
1.5 cups of dried pumpkin seeds
1 Tbsp melted butter
1/4 C raw sugar
3/4 tsp of Pumpkin pie spice

Pre heat oven to 350 degrees.

Place the pumpkin seeds in a bowl and pour the melted butter over them and stir to coat evenly. Add the raw sugar and spices and stir until well coated. Place seeds in a single layer on a parchment lined baking sheet and cook for 25 minutes. Stir the seeds twice during cooking.

Allow to cool before eating.

Savory Seeds
1.5 Cups dried pumpkin seeds
1 Tbsp butter
1/4 tsp onion powder
1/8 tsp garlic powder
1-2 tsp of ground sea salt

Pre heat oven to 350 degrees

Place pumpkin seeds in a bowl and pour melted butter over them. Stir to coat evenly. Add spices and salt and stir again until evenly coated. Place seeds in a single layer on a parchment lined baking sheet and cook for 25 minutes. Stir the seeds twice during cooking.

Allow to cool before eating.