Autumn Spiced Roasted Pumpkin Seeds

Ingredients:

seeds from ii pocket-size saccharide pumpkins
ane teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon dry reason ginger
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
ii tablespoons canola oil

Directions:

Preheat oven to 225. Line a baking canvas alongside parchment paper.

In a pocket-size bowl, stir all ingredients together to coat the seeds inwards spices too oil.  Arrange on the baking canvas inwards a unmarried layer. Bake for fifteen minutes, stir, bake for fifteen minutes, stir, bake for fifteen minutes. Turn the oven upwards to 350 for ten minutes or until the seeds are really crispy.

Cool completely too shop inwards an airtight container for upwards to three weeks.

My thoughts:

After I roasted the volunteer pumpkins from my yard to brand the Afghan inspired pumpkin dish too the Italian sausage pumpkin pasta, I was left alongside a ton of seeds. My hubby really nicely cleaned all the guts off them too and thence they sat inwards the refrigerator for a few days. My get-go idea was to brand spicy seeds simply he suggested using roughly warm baking type spices too since he cleaned the seeds, I went alongside it. 

Long-time readers know I don't consume pumpkin pie because I uncovering the combo of pumpkin puree too pumpkin pie spices beyond repulsive simply I produce similar all the spices too actual pumpkin, separately. So I idea it was a piddling funny to brand basically pumpkin pie spice pumpkin seeds (with a fleck of allspice, ginger, too cardamom added). If yous similar all those spices, these are the seeds for you! Try them every bit a garnish on salads or soup or every bit a snack.