Pumpkin Pie Seeds Recipes

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PUMPKIN PIE SEEDS



Pumpkin Pie Seeds image

This recipe combines the sweet spices of pumpkin pie with the caramel crunch of cracker jack. from Family Fun Magazine, September 2002 issue

Provided by nnreq

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup pumpkin seeds, rinsed and dried
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
6 teaspoons sugar
1 tablespoon vegetable oil

Steps:

  • spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
  • In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
  • Heat the oil in a large non-stisk skillet over medium-high heat,.
  • Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
  • Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
  • Allow the seeds to cool before eating and store in an airtight container.

Nutrition Facts : Calories 235.4, Fat 19.2, SaturatedFat 3.2, Sodium 147.8, Carbohydrate 9.9, Fiber 2, Sugar 6.8, Protein 9.8

PUMPKIN PIE SEEDS



Pumpkin Pie Seeds image

The pumpkins are carved, the pies are baked, but how should you toast those pumpkin seeds? My favorite variation by far are these sweet pumpkin pie-spiced seeds. I've tried the stovetop method for coating the seeds, but they were too sticky and hard for my tastes, and easy to burn too. Try this baking method instead and they'll turn out perfectly toasted and crunchy.

Provided by cr0ybot

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 1h35m

Yield 8

Number Of Ingredients 11

1 cup raw cleaned pumpkin seeds (preferably from a sugar pumpkin)
4 cups water
4 teaspoons salt
1 tablespoon unsalted butter
1 tablespoon white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground cardamom
1 tablespoon white sugar, or to taste

Steps:

  • Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
  • Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
  • Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
  • Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.

Nutrition Facts : Calories 62.2 calories, Carbohydrate 7.8 g, Cholesterol 3.8 mg, Fat 3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 1168.2 mg, Sugar 3.2 g

PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS



Pumpkin Spiced and Sugared Pumpkin Seeds image

Provided by Food Network

Time 25m

Yield 2 cups

Number Of Ingredients 7

2 cups raw pumpkin seeds
2 tablespoons melted butter
1 tablespoon maple syrup
1 tablespoon brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon kosher salt
1/2 teaspoon hot Hungarian paprika

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  • Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
  • Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

TOASTED PUMPKIN SEEDS



Toasted Pumpkin Seeds image

This is what you can do with all those seeds after the Jack O' Lantern is carved! Any seasoning will work in place of salt. Try Cajun!

Provided by ONEMINA

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 50m

Yield 8

Number Of Ingredients 3

2 cups raw whole pumpkin seeds
2 tablespoons vegetable oil
1 tablespoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Spread the pumpkin seeds on a medium baking sheet. Drizzle with oil. Sprinkle with salt.
  • Bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 8.6 g, Fat 6.5 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 874.9 mg

PUMPKIN-SEED PIECRUST



Pumpkin-Seed Piecrust image

Decorating this crust with pastry leaves is as easy as, well, pie, but it's also beautiful with a simple crimped edge. You can make two undecorated bruleed pumpkin pies that way, if you double the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h45m

Yield Makes enough for one 9-inch pie plus decorative pastry leaves

Number Of Ingredients 7

3/4 cup pepitas (hulled pumpkin seeds), toasted
1 3/4 cups all-purpose flour, plus more for rolling
1 teaspoon coarse salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
6 tablespoons ice water, plus more if needed
1 large egg, lightly beaten

Steps:

  • Place pepitas in a food processor; pulse until chopped. Add flour, salt, and sugar; pulse to combine. Add butter and pulse until mixture resembles coarse meal with some blueberrysize clumps. Add ice water and pulse until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days. Dough can be frozen up to 1 month.
  • Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out remaining disk of dough to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze at least 1 hour or up to 1 week.
  • Preheat oven to 400 degrees. Brush pastry leaves with more egg wash. Line piecrust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned, about 20 minutes. Remove parchment and weights and bake until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.

SPICY PUMPKIN PIE SEEDS



Spicy Pumpkin Pie Seeds image

I am big on flavor and these really add up! This is a great method of cooking and you can adjust spiciness for your family's tastes!

Provided by MelvinsWifey

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups pumpkin seeds (seeds from 2 regular carving pumpkins)
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon cajun seasoning
1/4 teaspoon seasoning salt
1/8 teaspoon ground cayenne pepper (few dashes for less spicy)
1/2 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350.
  • Put seeds in a large bowl and fill with warm water. All seeds will float to the top while pumpkin guts sink to the bottom. Spoon seeds out and put into separate clean bowl.
  • Combine hot water and 2 tablespoons salt in medium saucepan. Boil for 10 minutes, watching and stirring constantly.
  • Drain seeds in colander and put back into the clean bowl.
  • Add olive oil and worcestershire sauce and toss with seeds to mix well.
  • Add remaining dry ingredients (all spices) and toss again to coat well.
  • Line large cookie sheet with foil, and spread out seeds as much as possible.
  • Bake for 50-60 minutes, stirring seeds every 20 minutes.

Nutrition Facts : Calories 436.7, Fat 38.4, SaturatedFat 6.9, Sodium 54.3, Carbohydrate 13.3, Fiber 2.7, Sugar 1.1, Protein 16.9

TOASTED PUMPKIN SEEDS WITH SUGAR AND SPICE



Toasted Pumpkin Seeds with Sugar and Spice image

This is a delicious unique variation of toasted pumpkin seeds. Easy to prepare and hard to mess up. Once you start eating them, you won't be able to stop!

Provided by Jani

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 1h

Yield 4

Number Of Ingredients 5

1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
¼ teaspoon salt
½ teaspoon pumpkin pie spice
1 tablespoon vegetable oil

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
  • In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Nutrition Facts : Calories 290 calories, Carbohydrate 25 g, Fat 19.3 g, Fiber 1.4 g, Protein 8.5 g, SaturatedFat 3.5 g, Sodium 151.7 mg, Sugar 19.1 g

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