Tiny New York Kitchen: Roasted Pumpkin Pie Pumpkin Seeds

Roasted Pumpkin Pie Pumpkin Seeds

Roasted Pumpkin Pie Pumpkin Seeds. Photo: Tiny New York Kitchen

By Victoria Hart Glavin of Tiny New York Kitchen

Many of us are carving pumpkins this month. Here is a recipe that’s a twist on the basic roasted pumpkin seeds. I used to make these as a kid and still do today.

Ingredients

1 Cup Pumpkin Seeds (From 10 Pound Pumpkin)

1 Tablespoon Vegetable Oil

1 Tablespoon Sugar

1/2 Teaspoon Cinnamon

1/4 Teaspoon Ground Ginger

1/8 Teaspoon Ground Cloves

1/8 Teaspoon Freshly Grated Nutmeg

Preheat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Set aside. In medium-size pot with salted boiling water add pumpkin seeds. Boil seeds 10 minutes. Drain. Pat seeds dry on paper towels.

In medium-size bowl toss seeds with oil, sugar, cinnamon, ginger, cloves, and nutmeg. Spread coated seeds evenly on baking sheet.

Place in oven and roast 20 minutes until seeds are crispy. Depending on your oven you may need to 5 minutes or so in the oven. Make sure to turn seeds once during roasting to ensure both sides get crispy. Remove from oven and let seeds come to room temperature before serving.
Makes 1 cup.

Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes

See also:

Tiny New York Kitchen: Chewy Pumpkin Chocolate Chip Cookies

Tiny New York Kitchen: Creepy Crawly Cupcakes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

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