Saturday, November 5, 2011

Pumpkin Seeds - With a Twist

I made a pumpkin pie from scratch today, which mean that I had more pumpkin seeds on hand.  I wanted to try something different, so I did a little digging and a little tweaking and came up with the following recipe--formulated to make using the seeds of one pie pumpkin.  You can use either shelled or unshelled pumpkin seeds for this recipe, which makes it fairly diverse.


1 to 1 1/2 cups pumpkin seeds
1 egg white (you can use the yolk in the pumpkin pie recipe, see here)
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cardomom
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon paprika

Preheat oven to 350 degrees Fahrenheit.

Spray a nonstick cookie sheet with oil, or put foil in the bottom of your pan.

Whisk the egg whites till they're good and frothy, then add the other ingredients (sans seeds) and whisk together.

Add your pumpkin seeds and stir till they're evenly coated, then dump the seeds into your roasting pan and spread them in an even layer.

Bake for about 10 minutes, then stir and turn over.  Bake until the egg white mixture is becoming dry, about another 10 minutes.  Repeat until the seeds are dry and golden-brown.

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