It took so much work to crack open those pie pumpkins that I wasn’t going to waste one bit of them, including the seeds. I’ve never actually eaten pumpkin seeds before (much less roasted them), so I did some searching online to uncover the best way to turn my byproduct into a snack. The recipe I came up with is a hybrid of information I found on Simply Recipes (my favorite Spanish rice source!), 101 Cookbooks, and Adventures in Shaw.
Maple Roasted Pumpkin Seeds
Yield: 1 cup
1 cup pumpkin seeds (cleaned of pumpkin pulp and unhulled)
4 cups water
2 tablespoons kosher salt
1 tablespoon butter
1 tablespoon pure maple syrup
1 tablespoon pumpkin pie spice
Rinse seeds in a colander. Combine seeds, water, and kosher salt in a medium saucepan and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Remove from heat and drain. Press seeds between paper towels to remove excess moisture.
Melt butter in a medium bowl. Toss seeds with butter. Add maple syrup and pumpkin pie spice; toss to combine.
Spray a rimmed baking sheet with nonstick cooking spray. Spread seeds in a single layer on baking sheet. Bake for 20 – 25 minutes at 350F (until somewhat dry and crisp), tossing seeds every 5 minutes to prevent sticking. Sprinkle with table salt to taste. Serve warm or at room temperature.
These turned out to be pretty tasty. The pumpkin pie spice and maple flavors are definitely evocative of fall. Boiling the seeds with salt and then adding the sprinkle of salt at the end created a saltiness that meshed well with the sweetness of the maple syrup. I might try adding a bit of brown sugar next time to make things even more sweet (and perhaps a bit gooey).