When you’re carving this year’s Halloween jack-o-lantern, be sure to save the pumpkin seeds to enjoy as a yummy snack later on! For this recipe, we used a delicious combination of sugar and ground cinnamon to infuse our seeds with a sweet, autumnal flavor.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pumpkin
- Olive oil, for tossing
- Ground cinnamon
- Sugar
Instructions
- Preheat the oven to 300˚ F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
- Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
- Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
- Toss the seeds with olive oil, cinnamon and sugar. Return to the oven and bake until crisp and golden, about 20 more minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 106 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
| Serving Size | 1 of 6 servings |
| Calories | 106 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |