Ingredients:
seeds from 2 small sugar pumpkins
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
2 tablespoons canola oil
Directions:
Preheat oven to 225. Line a baking sheet with parchment paper.
In a small bowl, stir all ingredients together to coat the seeds in spices and oil. Arrange on the baking sheet in a single layer. Bake for 15 minutes, stir, bake for 15 minutes, stir, bake for 15 minutes. Turn the oven up to 350 for 10 minutes or until the seeds are very crispy.
Cool completely and store in an airtight container for up to 3 weeks.
My thoughts:
After I roasted the volunteer pumpkins from my yard to make the Afghan inspired pumpkin dish and the Italian sausage pumpkin pasta, I was left with a ton of seeds. My husband very nicely cleaned all the guts off them and then they sat in the fridge for a few days. My first thought was to make spicy seeds but he suggested using some warm baking type spices and since he cleaned the seeds, I went with it.
Long-time readers know I don’t eat pumpkin pie because I find the combo of pumpkin puree and pumpkin pie spices beyond repulsive but I do like all the spices and actual pumpkin, separately. So I thought it was a little funny to make basically pumpkin pie spice pumpkin seeds (with a bit of allspice, ginger, and cardamom added). If you like all those spices, these are the seeds for you! Try them as a garnish on salads or soup or as a snack.
