Orange is the new black when fall comes around the corner. Pumpkin spiced desserts and delicacies become the new favorite flavor. One of the best holiday traditions about fall is carving pumpkins. Not only will you have a decorative door step piece, but the leftover seeds make a delicious and nutritious snack.
Pumpkin seeds are also known as pepitas. They are light and octangular in shape. When cooked, they turn a golden brown and provide pallets with a crunch. These seeds provide a large about of zinc, antioxidants and other vitamins for our bodies. For ¼ cup of roasted seeds, you gain a variety of nutrients for 180 calories.
Here are some tips to keep in mind:
- Use as much all spice as you want. Keep in mind that it is a strong spice; I used about ¼ a teaspoon for my ½ cup of pepitas.
- I used another ¼ teaspoon of pumpkin pie spice. It provides that pumpkin flavor and a subtle taste to balance the all spice.
- I made my own allspice–even mixture of nutmeg, cinnamon and ground cloves.
- Roast the pumpkin seeds in a 400 F oven. Mine took about 13 minutes.
- Keep a close eye on them, flipping them to roast them evenly. Once golden, take them out to keep them from burning.
Pumpkin seeds can be a great snack in the mid-afternoon to keep those munchies away. Since they take more time to chew and digest, they are a great snack that keeps you satisfied. Now, you won’t have to waste all the parts of a pumpkin when enjoying your annual carvings.
Add a glass of hot apple cider and enjoy your pumpkin spiced pepitas. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from
The Cooking Bug.