Roasted Pumpkin Seeds
This roasted pumpkin seed recipe has the right amount of sweetness and just enough cardamom to keep things interesting. Consider it your reward for scooping all those seeds and goop out of the pumpkin!
Chai Spice Pumpkin Seeds
- 1 cup (250 mL) pumpkin seeds
- ½ tbsp (7 mL) oil
- 1 tbsp (15 mL) sugar
- ½ tsp (2 mL) Cinnamon Plus® or ground cinnamon
- ¼ tsp ground cardamom
- Preheat oven to 300°F (150°C).
- Place the seeds in a small bowl and toss with the oil and seasonings.
- Pour the seeds onto a sheet pan, spreading them in a single layer.
- Cook seeds in the oven for 25-30 minutes (stirring every 5-10 minutes), or until golden and crispy.
- Carefully remove the stone from the oven to a cooling rack, and let the seeds cool on the stone.
- Store the seeds in a closed container at room temperature.
I made pumpkin seeds in my Deluxe Air Fryer the other day.
Roasted at 375 for about 15-20 minutes in the rotating basket!
I’ll have to try with this spice blend next! Sounds amazing!
I’m glad you posted this! I’ve been wondering if I could make mine in the air fryer. Did you just use EVOO and salt?
Yes that must have been great!!! I havent yet expeirmented with pumpkin seeds, but I think I will.I love pumpkin spices. I had these delicious lil cakes made with it and I loved it. Id like to make homemade eggnog with The pumpkin spices in it.
Love this recipe!
I love pumpkin seeds and I love cinnamon, but not sure I’ve ever tasted cardamom. Can someone tell me what cardamom tastes like? I haven’t tasted Chai Tea either so that doesn’t give me any clue. Maybe I should just try making the seeds without the cardamom. I have two small pumpkins waiting to be dealt with.