Makes: 2 cups
All the flavor and spice of pumpkin pie coats these roasted seeds for a healthier take on the classic dessert.
What to buy: We used raw pumpkin seeds for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry. They may take a few minutes longer in the oven, depending on how fresh they are.
Game plan: The seeds are best fresh from the oven but will last up to 5 days stored at room temperature in an airtight container.
1. Heat the oven to 375°F and arrange a rack in the middle. Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.
2. Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.
3. Remove from the oven, sprinkle with 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice, and toss to coat.
Tips: The spice doesn't stick well to already roasted seeds. You need to spice them either halfway through or at the beginning.