Wednesday, 9 November 2011

Sweet n Spice Pumpkin Seeds

So did you keep your pumpkin seeds from Halloween? If not please get some and make a batch of these lush, very slightly addictive seeds!DSC00787

After making my Honey roasted Pumpkin, Pancetta and Coriander soup I couldn’t bear to part with the seeds, “waste not want not” and all that, and having bought some rather yummy treacle-y dark brown muscovado sugar for my sauce recipe, a plot was hatched and these sweet n spice seeds were a triumph of the snack world!


50g pumpkin seeds
1/2 tsp sea salt
2 tsp dark brown muscovado sugar
1/2 tsp black pepper, freshly ground
2 tsp olive oil

Pre-heat oven to 190o

If your seeds are freshly removed from your pumpkin, give them a good clean up, discarding any fleshy bits, rinse well and place on a parchment lined baking tray, bake for approximately 5 minutes to dry out.

Remove from the oven and allow to cool slightly. Mix together the remaining ingredients, combine with the seeds and scatter loosely onto the baking tray.

Roast for a further 5 minutes, or until the sugar has melted and the seeds look dry.
Allow to cool for five minutes on the tray, then transfer to a serving bowl and snack away!
DSC00783They are so moreish and are a great way to use up your leftover seeds rather than going in the bin!


  1. oh yum yum! I didn't get a pumpkin this year so no seeds :( these look great.

  2. I like this recipe a lot, it is one of my favourites now after i`ve tried it this morning and it was very good, thanks for sharing and also thanks for your good explanations.

  3. WANT! Only I didn't get a pumpkin for Halloween. I wonder if you could do the same with butternut squash seeds?

  4. Thankyou for the lovely comments - sorry you didn't get a pumpkin Jan!

    Nic - I don't see why not....


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