Yesterday I spent the afternoon carving and decorating my pumpkins from the patch. I have never baked nor eaten pumpkin seeds before ,but I was curious to give it a try. Usually for Christmas I make roasted cinnamon almonds and I used the same recipe to make these. My house smells just like a department store on Christmas. The seeds taste wonderful and are a much lighter alternative to roasted nuts. I’m going to top my popcorn with these tonight and get myself in the holiday spirit. It’s never too early 🙂
After scooping out your pumpkin, throw all the “goop into a bowl. Run hot water into the bowl and let the seeds float to the top. Try to pick out as many seeds as you can. Rinse all the pumpkin goop off and spread them out onto a tray to dry overnight.
Add dried pumpkin seeds to a large mixing bowl. If some seeds are still damp, that is fine. You will need : 1 Tbsp of olive oil, 1/4 cup of Truvia Baking blend (or your choice of sweetener) and 3 Tsp Ground Cinnamon.
Mix in olive oil, then add cinnamon and sweetener. Combine well.
Preheat oven to 310 degrees. Spread out the seeds evenly on a baking sheet. Bake for 30 minutes. Take sheet out and mix them around. Bake another 15 minutes.
Serving Size 1 Oz : Calories 140, Fat 5g, Carbs 15g, Protein 5g, Sugar 0g