These pumpkin pie spiced pumpkin seeds are a perfect fall treat. A version of pumpkin pie, these pumpkin seeds are gluten-free & vegan.
Although this may not be a traditional dish to bring to your Thanksgiving celebration, I figured there's plenty of inspiration out there on the blogosphere right now, I would rather give you something unique and special. Like these pumpkin pie spiced pumpkin seeds.
If you're a canned pumpkin type of person, that's okay, but when you're whipping up your pumpkin pie this year I highly recommend switching gears and going with fresh pumpkin instead. Why? Not only does fresh pumpkin elevate the flavor and texture of your pumpkin pie, it's full of delicious seeds.
I know they throw some people off, but those guts inside your pumpkin might just be the best part. They feel totally disgusting, but pumpkin seeds are actually super easy to clean, and once roasted, they taste simply divine. Plus, pumpkin seeds are a perfect snack. Especially for Thanksgiving.
This recipe celebrates my love for pumpkin pie. I could snack on these Pumpkin Pie Spiced Pumpkin Seeds all year round, but they are a perfect pre- or post-Thanksgiving dinner treat. In two days time, we're going to be stuffing ourselves to the brim, with delicious, but decadent food. So why not bring these Pumpkin Pie Spiced Pumpkin Seeds with you? They'll be gobbled up in no time.
Pumpkin Pie Spiced Pumpkin Seeds
Ingredients
- Seeds of 1 large pie pumpkin about 1 – 1½ cups
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon stevia
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 350 degrees F.
- In a small mixing bowl, toss the pumpkin seeds in the spices and oil. Transfer them to a baking sheet and roast in the center of the oven for 15 – 20 minutes, flipping halfway through.
- Cool on the baking sheet, transfer to a serving bowl and enjoy!
Nutrition
