Scooping pumpkins seeds out of a raw pumpkin isn’t necessarily the most pleasant task. It’s messy and slimy and the last thing on your mind in that moment is eating them, but toss them into a colander anyway, you won’t regret it!
Roasted pumpkin seeds make for a nourishing and addicting fall snack when eaten alone, but they’re also GREAT when given a little depth and thrown into pumpkin spice granola! Adding rustic, earthy flavored roasted pumpkin seeds to this lightly sweetened grain free granola recipe creates a unique flavor dimension you won’t be able to get enough of!
If you’re interested in roasting your own little pumpkins this year visit my Pumpkin Spice Chili Stuffed Peppers recipe to see how easily you can roast your pumpkins. You’ll take away a scrumptious “pumpkinized” dinner recipe to boot!
Roasted Pumpkin Seeds
- Seeds from a small pie pumpkin – somewhere around 2/3 cup
- 1 tbsp Vermont maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- Rinse your seeds using a kitchen colander, pulling out the unwanted strands of pumpkin guts.
- Drain well, place into a bowl and mix in maple syrup and spices.
- Spread single layer on a parchment lined baking sheet.
- Bake at 400 for 10-15 minutes. You’ll want to watch these closely, they’re quick to darken. They’re best when crunchy but not browned.
- 2/3 cup pumpkin spice pumpkin seeds (or whatever you have left!)
- 1/3 cup shredded unsweetened coconut
- 1/2 cup chopped almonds
- 1/2 cup chopped pecans
- 1/2 cup pumpkin puree
- 1/4 cup Vermont maple syrup
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- handful of raisins, cranberries, or chopped dates
- Mix all ingredients except raisins.
- Spread the sticky batter onto a parchment lined baking sheet.
- Sprinkle with a little himalayan salt if you’d like.
- Bake at 325 for about 40 minutes, stirring every 10 minutes. The granola will harden as it cools.
- Add the raisins, cranberries or dates after it has cooled.