Healthy Pumpkin Spice Seeds (Printer-Friendly Version)
Sweet and crunchy pumpkin seeds with a cozy blend of warm spices make a delightful snack or topping.
# What You'll Need:
→ Sweeteners and spices
01 -
3 tbsp granulated erythritol
02 -
½ tsp ground cinnamon
03 -
⅛ tsp ground allspice
04 -
⅛ tsp ground ginger
05 -
⅛ tsp ground nutmeg
06 -
⅛ tsp ground cloves
07 -
⅛ tsp salt (omit if using salted roasted pumpkin seeds)
→ Liquids
08 -
1 tbsp water
→ Seeds
09 -
1 cup roasted pumpkin seeds
# Steps to Follow:
01 -
Cut a large sheet of foil and place it on the countertop.
02 -
In a small bowl, mix erythritol, cinnamon, allspice, ginger, nutmeg, cloves, and salt. Add water and stir until a cohesive paste forms.
03 -
Place pumpkin seeds in a small pan over medium-high heat. Stir frequently and warm for 20 to 30 seconds until heated through.
04 -
Reduce heat to low, add the spice paste to the pumpkin seeds, and stir continuously with a spatula until seeds are evenly coated.
05 -
Transfer coated seeds onto prepared foil, spreading evenly in a thin layer. Allow to cool completely at room temperature until the coating hardens and becomes crunchy before breaking clumps apart.
# Additional Tips:
01 -
For best texture, wait at least 2 hours before consuming. The coating will harden after 10–15 minutes, but extended cooling improves crunchiness.
02 -
Store in an airtight container to maintain freshness for up to two weeks.
03 -
To make your own roasted pumpkin seeds: separate seeds from pumpkin pulp, rinse, and dry without patting. Roast on a silicone baking mat at 300°F for 30–45 minutes. Cool before use.
04 -
Granulated erythritol can be substituted with granulated or brown sugar if preferred.
05 -
Optionally use 1⅛ tsp store-bought pumpkin spice instead of individual spices.