As promised from our pumpkin carving post, we didn’t toss the seeds this year, but saved them instead for roasting! There are so many ways to spice your pumpkin seeds, but this year we gave them an Indian flair (thanks to a recipe from Little Passports) to honor both the American holiday and Travis’s Indian heritage.
- Seeds from 1 pumpkin
- 1 teaspoon sugar
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground ginger
- Rinse your pumpkin seeds very well, then transfer to paper towels and pat dry.
- In a bowl, combine the remaining ingredients. Add the pumpkin seeds and stir to coat.
- Arrange the pumpkin seeds on a baking sheet lined with foil and bake at 375 degrees F for 15 minutes, until golden brown.
Note: Travis really enjoyed spooning out the sugar, so we ended up with closer to 2 teaspoons sugar in our recipe.
Good thing everyone around here has a sweet tooth!