Friday, October 19, 2012

Roasted Cinnamon Maple Pumpkin Seeds

Like the rest of America I have been using the wonderful pumpkins we have available right now I made soup last week and kept the seeds. I cleaned them well allowed to dry out then roasted them. The seeds are a wonderful source of Protein, Magnesium and Zinc so when you carve your pumpkin be sure to keep them.  Its also a great idea to cook up some pumpkins make puree and freeze, some folks on the chow and chatter facebook page mentioned that they do this. 


  • one cup of pumpkin seeds 
  • 2 tablespoon of maple syrup
  • 1/2 teaspoon of cinnamon 

  1. scoop the seeds from the pumpkin wash well and dry on paper towels
  2. coat in maple syrup and cinnamon and roast at 350 for about 20 -25 minutes on parchment paper until crispy the maple syrup will caramelize
  3. keep checking cooking times may vary
I will admit they were a tad chewy,  I read that if you remove the outer layer its better, anyone got any tips for me ?

my darling wee girl holding them :-) 

Have a great weekend everyone 


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