Don't throw away your seeds after carving a pumpkin!
After making this recipe, you'll want to buy pumpkins just for the seeds. These sweet and savory seeds are guaranteed to please.
Ingredients
- butter: 2 Tbsp (melted, divided)
- brown sugar: 3 Tbsp (divided)
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- pinch salt: 1 piece
- pumpkin seeds: 2 cups
Metric Conversion
Stages of cooking
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Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
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Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet.
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Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
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Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
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Continue baking seeds until toasted and fragrant, about 10 minutes more.
