Pumpkin Pie Roasted Pumpkin Seeds Recipe

October 21st, 2016

When you’re carving pumpkins, wrapping gifts, or stringing up twinkle lights, it’s always a good idea to keep a healthy snack on hand. We love these crunchy autumn pumpkin seeds spiced with cinnamon and ginger. Striking the right balance of sweet and salty, we guarantee you’ll eat them by the handful! And here’s a tip: The outer seed cooks faster than the inside. To ensure even cooking, boil the seeds before roasting.

Pumpkin Pie Roasted Pumpkin Seeds

Yield: 6 servings
Active Time: 15 minutes
Total Time: 45 minutes


2 cups pumpkin seeds
1 tablespoon ghee
1 tablespoon coconut oil
3 tablespoons raw honey
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch nutmeg
Pinch salt


Preheat oven to 325 degrees and line a baking sheet with parchment paper.

Rinse pumpkin seeds in cold water to remove any remaining bits of pumpkin flesh. Bring a large pot of salted water to a boil. Add seeds and boil for 10 minutes, uncovered; drain. Blot the seeds thoroughly using a clean kitchen towel to dry (paper towels will cling to the seeds).

In a small saucepan set over medium heat, melt ghee and coconut oil, then stir in honey, cinnamon, ginger, nutmeg, and salt.

Place the seeds and warmed honey-spice mixture in a large bowl and toss to coat the seeds evenly. Spread seeds in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, stirring once halfway through. Let seeds cool, and store in an airtight container for up to one week.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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