I finally got around to disecting and baking this year's pumpkin. It had already been spared the jack-o-lantern phase given the busy couple of weeks, but we just couldn't let the chance pass by to do up this year's batch of seeds..
I went looking for recipes (another annual tradition it seems) and found this one on our Epicure Recipe Collection. James looked at me rather oddly when I suggested putting sugar on his pumpkin seeds.. that made me laugh.. but it would certainly be something different..
We have a friend dropping off a couple more pumpkins sometime today so we'll have an opportunity to try a couple of different things. Thought maybe some of our Epicurious friends might have some ideas..
How do you do YOUR seeds? I'd love to hear your recipes. Send them to us at feedmeepicure@gmail.com or post them in comments here!
Cheers!
~~
Ever wonder what to do with all those pumpkin seeds? Try this delicious option.
Cost Per Serving: 0.28
Ingredients
- 1 cup (250 ml) pumpkin seeds, rinsed and dried
- 2 Tbsp (30 ml) sugar, divided
- 1/2 tsp (2.5 ml) Epicure's Pumpkin Pie Spice
- 1/4 tsp (1.25 ml) Epicure's Sea Salt, coarsely ground
- 1 Tbsp (15 ml) vegetable oil
Instructions
1. Preheat oven to 250° F (120° C).
2. Spread pumpkin seeds on Epicure's Baking Sheet lined with parchment paper and bake in oven, stirring often until dry and slightly golden.
3. In a mixing bowl, mix 2 tsp (10 ml) sugar with Pumpkin Pie Spice and Sea Salt. Set aside.
4. Heat oil in Epicure's Eclipse® Coated Professional Frying Pan over medium-high heat. Add toasted pumpkin seeds and remaining sugar, stirring constantly with wooden spoon until sugar is dissolved (about 45 seconds).
5. Using a heat resistant spatula, scrape seeds into spice mixture, stirring well to coat. Spread out on a parchment-lined baking sheet and cool before storing.
2. Spread pumpkin seeds on Epicure's Baking Sheet lined with parchment paper and bake in oven, stirring often until dry and slightly golden.
3. In a mixing bowl, mix 2 tsp (10 ml) sugar with Pumpkin Pie Spice and Sea Salt. Set aside.
4. Heat oil in Epicure's Eclipse® Coated Professional Frying Pan over medium-high heat. Add toasted pumpkin seeds and remaining sugar, stirring constantly with wooden spoon until sugar is dissolved (about 45 seconds).
5. Using a heat resistant spatula, scrape seeds into spice mixture, stirring well to coat. Spread out on a parchment-lined baking sheet and cool before storing.
Per Serving (1/4 cup (60 ml)) : Calories 90, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 10 g (Fibre 1 g, Sugars 4 g), Protein 2 g.
Tips: May be stored in an airtight container for up to 2 days.
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Tammy J. Wilson ~ J. James Edwards
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