Simplicity is a beautiful thing. I have been making this recipe for Spice Pumpkin seeds for years and they are always a big hit. Sugar pumpkins are your best bet for pies and other seasonal side dishes, so this is a good recipe for any time you crack one open, but it also works well with seeds from the larger pumpkins normally used to make jack-o-lanterns.
If you are making these on Halloween Night, they make a good alternative to snacking on Halloween candy as you wait for the trick or treaters to knock. Sugar and cinnamon bring that nice sweet, autumnal flavor, perfect to usher in the coming of November 1. As the seeds cook, they absorb the butter and the sugar melts down to form a sweet coating.
I have had far too many pieces of Halloween Candy this afternoon, and I am very much opposed to the idea of factory made sweets. But, there’s just something about the orange wrapper of a certain peanut butter cup that calls out nostalgia to me this time of year. My only beef is that this year they are way smaller than before. Leave it to corporate America…
Anyway. Happy Halloween!
Spiced Pumpkin Seeds – makes about 1.5 – 2 cups
Seeds from 1 sugar pumpkin (this is the one that’s about the size of a cantaloupe)
1 T granulated sugar
1/2 t cinnamon
1/4 t ginger
1 (or 2) dash(es) garam masala
1 T melted butter
Pre-heat the oven to 250 degrees. Meanwhile, melt the butter (I like to toss it into a ramekin and melt it in the oven while it preheats, but it’s your kitchen).
Toss the seeds with sugar and spices. Pour the butter over the seeds and toss to coat.
Arrange seeds in an even layer on a cookie sheet and bake for 25-30 minutes. Allow to cool slightly and serve.
Ingredient origins: Pumpkin – just down the road; Butter – Maine; Sugar – Florida; Spices – near and far, probably far.