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Heather's Dish

Faces of Beauty

Sugar 'n' Spice Pumpkin Seeds

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Come say hi to Tiffany on Faces of Beauty today!

How sad is it that there’s a massive shortage of pumpkin?  My heart has not been complete for some time now because of it.  All I have to say is thank goodness for pumpkin seeds, butter, and sugar.

But really, thank goodness.

SUGAR ‘N’ SPICE PUMPKIN SEEDS

  • 2 cups pumpkin seeds (I used 1 cup each of pumpkin seeds and sunflower seeds)
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 1 Tbsp pumpkin spice
  • pinch of salt

Preheat the oven to 275.  Line a baking sheet with foil and spray with nonstick spray.  Slowly melt the butter in a sauce pan over extremely low heat, and while you’re waiting for the butter to melt, assemble the rest of the ingredients.

Melt the brown sugar and pinch of salt into the butter.  This will create the best smell you’ve ever smelled.

You will die.

Of happiness that is.

Once the sugar has just started to dissolve, remove the pot from the heat and stir in the pumpkin spice.  Again, you will probably die.

Thoroughly coat the seeds in the sugar mixture.  Dream about taking a bath in the stuff.  That’s right, bath.  You know you thought it too!

Spread on a baking sheet and toast at 275 for 45-60 minutes, stirring every 10 minutes.  Make sure they don’t burn!  When you start smelling the nutty smell you’ll know they’re done.  Try not to burn your mouth since you’ll want to eat them straight out of the oven.

Not that I know this from experience.

Promise!

I’ve been loving these sprinkled on top of yogurt with raw oatmeal in the mornings, or as a quick munchable (it’s a word) snack before dinner.

I suppose this will just have to remedy my pumpkin craving until I can dive headfirst into a can of pumpkin.

Happy Friday everyone!

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Comments

  1. Ed says

    September 20, 2010 at 12:26 pm

    Can’t wait to try this!

    Reply
  2. Kylie @ A Hungry Spoon says

    September 19, 2010 at 2:07 pm

    Love this recipe! I’m a pumpkin seed fanatic lately–I’ve been toasting them and throwing them in my lunch salads. While I’ve experimented with several savory seasonings, I’ve actually never tried a sweet one. Can’t wait to try your recipe this week!

    Reply
  3. Amy says

    September 19, 2010 at 1:00 pm

    While the recipe seems great, what’s with the knock-off Pioneer Woman style of writing? I don’t understand why every blogger has to write like this!

    Reply
    • Heather says

      September 19, 2010 at 2:06 pm

      Hi Amy!

      I’m sorry you feel that way, but if we were talking face-to-face you would see that the way I write is the way that I speak to friends conversationally. It’s not intended to be a knock-off of someone else, and I put a lot of time, thought, and attention into my blog posts. I hope that you find a blogger that expresses themselves in a way that you appreciate, but I know that I am writing exactly the way that I love. Thanks for stopping by though!

      Reply
  4. sweetsandskinnyjeans says

    September 19, 2010 at 10:16 am

    Omg those pumkin seeds look delicious! Sweet and healthy, perfect!! I cannot find any pumpkin in any grocery store and its making me so upsettt!

    Reply
  5. Rachael says

    September 18, 2010 at 7:17 pm

    Pumpkin seeds – such a great way to use what might become a waste product, and, as a bonus, they’re so good for you! In east Africa, pumpkin seeds and yams are used in a lot of fertility dishes….just sayin’ 🙂
    Have a great weekend!

    Reply
  6. Estela @ Weekly Bite says

    September 18, 2010 at 1:36 pm

    I heart pumpkin seeds!!! I’ve always made them salty… I must make these!

    Reply
  7. Jean@RoastedRootsandPumpkinSpice says

    September 18, 2010 at 6:41 am

    I LOVE roasted pumpkin seeds. The simplest seasonings makes them taste heavenly. 🙂

    Reply
  8. Nicole says

    September 18, 2010 at 3:51 am

    I was oblivious to the pumpkin shortage until last week when I casually went to the store to find some canned pumpkin. After stopping at 5 stores (no lie) someone finally told me about the shortage. And I wanted to cry right there… I had been so set on making pumpkin muffins! Thank you for the pumpkin seed recipe. Looks so good!

    Reply
  9. Angela@ Life given says

    September 17, 2010 at 8:59 pm

    Ok! I will be making this. It would be a good little snack on the coffee table for thankgiving while people are chatting:) Just a thought.

    Reply
  10. KeepItSweet says

    September 17, 2010 at 5:57 pm

    you reminded me that i have been wanting to season up some pumpkin seeds! i love them on salads or in yogurt.

    Reply
  11. Liz @ Tip Top Shape says

    September 17, 2010 at 5:26 pm

    This sounds ah-mazing!!! And there is a pumpkin shortage???!!! Unacceptable!

    Reply
  12. Tina says

    September 17, 2010 at 4:41 pm

    What a great idea. I might have to try this since I’m going through pumpkin withdrawal too. I miss my Libbys!

    Reply
  13. Chelsea @ Strawberry Sweat says

    September 17, 2010 at 4:23 pm

    Oh I love pumpkin seeds! They were my favorite part of carving pumpkins for Halloween. Usually we just salt them, but I’ll have to try this sweeter variety!

    Reply
  14. Lauren says

    September 17, 2010 at 4:23 pm

    I am sincerely upset about this pumpkin shortage. I have yet to find Libbys anywhere!?!?! 🙁
    These seeds are such a great idea. I think this would also be fantastic on roasted chic peas.

    Reply
  15. Matt says

    September 17, 2010 at 3:16 pm

    YUM!

    Reply
  16. Tasha - the clean eating mama says

    September 17, 2010 at 12:42 pm

    You are my hero.

    Reply
  17. Heather (Where's the Beach) says

    September 17, 2010 at 12:31 pm

    Yum. I always have lots of pumpkin and squash seeds that I save and roast. Love this idea – perfect for gatherings too.

    Reply
  18. kelsey@snackingsquirrel.com says

    September 17, 2010 at 11:40 am

    youre right, this would be fabulous on yogurt!! id also love to put this mix ontop of a loaf or some fresh baked muffins!! uno what, this would make a fantastic cookie recipe too 😀

    xoxo

    Reply
  19. Rachel @ The Avid Appetite says

    September 17, 2010 at 11:11 am

    Wow, these look great! And so easy! Can’t wait to try it.

    Reply
  20. Angela @ Eat Spin Run Repeat says

    September 17, 2010 at 11:07 am

    Oooh these sound good! I tried squash seeds the other day (from an acorn squash) for the first time and they were ridiculously good – all this time, I can’t believe I’ve been throwing them out with the other squash guts!! Definitely going to try your recipe soon! 🙂

    Reply
  21. Averie (LoveVeggiesAndYoga) says

    September 17, 2010 at 10:02 am

    “This will create the best smell you’ve ever smelled.”— i was thinking that when i was reading the post! and then you wrote it! 🙂 YUM!

    Reply
  22. Jessica @ How Sweet says

    September 17, 2010 at 10:00 am

    must.make.soon.

    Reply
  23. An Authentic Life says

    September 17, 2010 at 8:55 am

    Lovely!
    And just in time for fall.
    Will try this weekend and report back.

    TY

    KT at http://www.AnAuthenticLife.com

    Reply
  24. Sarah for Real says

    September 17, 2010 at 8:49 am

    Gasp! That’s not a metal spatula in a non-stick pan is it?! Oh please tell me it’s not. The obsessive-compulsive in me is freaking out, lol.

    I had no idea there was a pumpkin shortage! I want to make myself some pumpkin bread… guess I’d better go check my store first. Want me to mail you some if I find it? Haha, here’s hoping!

    Reply
    • Heather says

      September 17, 2010 at 8:58 am

      well, the handle is metal but the spatula part is silicon…don’t worry! and yes, feel free to mail me pumpkin if you find some!

      Reply
  25. Kara @ MyWellnest says

    September 17, 2010 at 8:46 am

    What a great idea, I love pumpkin seeds!

    Reply
  26. Republic Monetary says

    September 17, 2010 at 8:27 am

    There is nothing that says “autumn is here” like roasted pumpkin seeds!

    Reply
  27. Republic Monetary Exchange says

    September 17, 2010 at 8:26 am

    Mmm…nothing says autumn like the smell of roasted pumpkin seeds!!

    Reply
  28. Natalie @ simply fit. simply clean. says

    September 17, 2010 at 8:14 am

    Pumpkin goodness! I’m now making a quick stop for a pumpkin spice latte as a result of the cravings I’m experiencing after reading this post!

    Reply
  29. Kim in MD says

    September 17, 2010 at 8:13 am

    I love roasted pumpkin seeds, and your recipe for spicing them up looks fantastic! What a great idea!

    Reply
  30. What Kate Ate says

    September 17, 2010 at 7:39 am

    Its pumpkin seed time!

    Reply
  31. shannon (the daily balance) says

    September 17, 2010 at 7:38 am

    oh. my. word!

    This looks utterly amazing, thanks so much for sharing! I will be making these ASAP!

    Reply
  32. Nutritious Foodie says

    September 17, 2010 at 7:16 am

    YUM!

    Reply
  33. Tabitha (From Single to Married) says

    September 17, 2010 at 7:11 am

    awww… this reminds me of when I used to eat pumpkin seeds as a kid at my grandmother’s! Granted they were just baked over the fireplace and this recipe looks much tastier!

    Reply
  34. couchpotatoathlete says

    September 17, 2010 at 6:12 am

    I love roasted pumpkin seeds!

    I recently found some Libby’s pumpkin and I’m considering going back to get more, only because the store hasn’t had ANY for weeks! How sad, this is the best time of year to have pumpkin!

    Reply
  35. Joslyn @ missfitbliss says

    September 17, 2010 at 6:07 am

    Oh wow! What a simple great recipe for pumpkin seeds. I never know what to do with them. I have a feeling this is going to become a classic in our house;)
    Thank you!

    Reply

Trackbacks

  1. Pumpkin Cake with Cinnamon Honey Buttercream « Heather's Dish says:
    September 20, 2010 at 5:49 am

    […] I said on Friday, there’s a pumpkin shortage that has me in tears just about every day.  I’ve realized […]

    Reply

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