I have happy childhood memories of going to the pumpkin patch in search of the plumpest pumpkin. This year was no different. I picked out a white pumpkin that was definitely not skinny! Michael chose a small multi-colored pumpkin & Pixy was gifted with the medium one [ which was later carved into her paw print with a giant dewclaw ]. My main motive for carving pumpkins this year was to collect the seeds in order to make pumpkin spice seeds.
After we extracted the the throw-up looking, orange crap inside, I separated the slippery seeds & baked them to perfection with pumpkin pie spice [ allspice, cinnamon, ginger, nutmeg, & ground cloves ] + a sprinkle of sea salt. And hey! This is a smart snack: they’re filled with fiber, zinc, & contain FIVE grams of protein! Happy Halloween babes!
Pumpkin Pie Spice Seeds
* Great snacking option for at least 6 peeps
3 cups pumpkin seeds
1/2 teaspoon of sea salt
1 tablespoon pumpkin pie spice
Organic cooking spray
Preheat the oven to 350 degrees F. Spray cooking oil on a cookie sheet and lay out the seeds. Sprinkle with pumpkin pie spice & sea salt. Bake for five minutes and then stir around seeds. Add a few more sprinkles of pumpkin pie spice & sea salt. Place back in the oven for about 15 to 20 minutes [ stir occasionally ]. Make sure they’re toasted when removed from the oven.
( Pumpkin margaritas are a perfect compliment to this fall treat! )