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A jar of spilled pumpkin spiced roasted pumpkin seeds onto a tray.
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5 from 1 vote

Pumpkin Spiced Roasted Pumpkin Seeds

Easy pumpkin spiced roasted pumpkin seeds are a great fall vegan snack, last a long time and are Top 8 Allergen Free. Zero waste food idea.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Snack
Cuisine: American
Servings: 8 ¼ cup servings
Calories: 134kcal

Ingredients

  • 2 cups pumpkin seeds, cleaned and dried
  • 2 tablespoon coconut oil (can sub with another neutral oil - see post for oil free version)
  • 2 tbsp maple syrup (can sub with agave)
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg

Instructions

  • Open the top of a pumpkin and remove all the seeds.
  • Add all the seeds and stringy parts to a colander and rinse well. Most of the strings should separate on their own but remove any that stay.
  • Lay in a single layer on a kitchen towel and get as much moisture off as possible. Can leave to sit overnight as well to dry completely.
  • Preheat oven to 325 degrees F.
  • In a bowl, mix all ingredients together.
  • Spread in a single layer onto an ungreased cookie sheet and bake for 35-45 minutes, stirring every 15 minutes until seeds have a browned color.
  • Let cool before eating.
  • Can be stored in an air tight container for 3 months.

Nutrition

Serving: 4tablespoon | Calories: 134kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 141mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg