Pumpkin Spice Pumpkin Seeds

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  • Hi! Is it fall yet? I mean, I know it’s October 26th, but is it faaaaalllll yet? Because it’s 84 flippin’ degrees here! Pumpkin Spice Pumpkin Seeds

    Yesterday we had a little neighborhood party where the kiddos dressed up and did pumpkin decorating and ate snacks and had a parade. Well, we got all dressed up, headed to the parade, started walking about the pond….and started sweating!In October? Really!!!
    Homemade Pumpkin Spice Pumpkin Seeds

    Oh well. We’re still doing fally things. Like watching Chiefs football. And carving pumpkins! Well, Chris is carving pumpkins. And I’m snacking on these babies! We always do roast our pumpkin sees when we carve pumpkins, but normally we do a basic, savory version. This time I decided to switch it up a little and do a sweet and savory version. Pumpkin Spice Pumpkin Seeds. Is that pumpkin overload? I didn’t think so. Pumpkin Seeds

    This year he decided to get the biggest.pumpkin.ever. Well, not really, but what pumpkin has 3 cups of seeds in it? You may need two pumpkins to make this recipe. Or if you’re like normal people and get normal size pumpkins, you could always cut the recipe in half. How to roast pumpkin seeds

    It’s October 26th. And I’m wearing a tank top! Sheese. Oh, and can we talk about something else awesome? How ’bout them Royals!!!! Roasted pumpkin seeds

    I can’t even get over the fact that my hometown team is in the World Series! I’m kind of freaking out a bit. And so is Kansas City! Now that we KNOW that the Royals will come back to KC and play at least one more game, things are getting a little crazy around here. It’s 2 to 2 and game 5 is on tonight. So while I would normally be eating an entire box of Reese’s Puffs on a Sunday night, tonight I’m going to be watching the Royals, eating my yummy pumpkin seeds, and pretending it’s fall.

    DIY Pumpkin Spice Pumpkin Seeds

    Pumpkin Spice Pumpkin Seeds

    Cook Time: 50 minutes

    Yield: 12 Servings

    Serving Size: 1/4 C

    Ingredients

    • 3 C fresh, raw pumpkin seeds
    • 1 1/2 T canola oil
    • 3/4 tsp cinnamon
    • 1/4 tsp ginger
    • 1/4 tsp nutmeg
    • 1/8 tsp All spice
    • 1/8 tsp ground cloves
    • 1 T sugar
    • Pinch of salt {or to taste}

    Instructions

    1. Preheat oven to 300 degrees. Remove pumpkin seeds from pumpkin. Disgard strings and pulp. Rinse in a colander under cold water and dry on paper towels. Blot slightly and spread out on a foil lined baking sheet.
    2. Bake for 30 minutes so seeds begin to dry and roast. Meanwhile, in a small bowl, mix together cinnamon, ginger, nutmeg, All spice, and cloves.
    3. Remove seeds from oven. Pour into a large bowl. Pour in oil and mix to coat evenly. Add in spices and mix to coat. Sprinkle in sugar and salt, and mix to coat evenly.
    4. Pour seeds back onto baking sheet and cook for an additional 20 minutes.
    5. Remove from oven and let cool completely before storing in an air tight container.
    http://www.cookincowgirl.com/2014/10/pumpkin-spice-pumpkin-seeds/

    By the way, if you’re a Royals fan, I’ve got some fun jewelry for you!! I’ve been working on some Royals designs, check them out! Kansas City Royals Jewelry by Boots & Arrows.