Okay, so these aren’t exactly healthy but they aren’t ridiculously unhealthy and they make a perfect addition to a healthy breakfast/dessert/snack.
I bought a huge bag of pumpkin seeds from Trader Joe’s at the beginning of my Whole30, but didn’t really enjoy them enough to incorporate them into my meals. I topped a few salads with them, ate a handful here and there, but the bag remained in my pantry.
A few days ago I thought, “what a waste of money- I’m never going to eat all these pumpkin seeds… what shall I do?”
Since we are officially in the season of eat.everything.pumpkin, I figured I could come up with a pumpkin inspired recipe for these seeds.
In fact, judging by my most recent trip to Target, you can pumpkin spice-ify basically anything. They have pumpkin coffee, oreos, chips, crackers, bread, candy, ice cream, candles, air freshener, body lotion, yogurt- what am I missing?
Anyways. Kyle’s mom makes the best cinnamon-sugar pecans, and so I used her recipe but subbed pumpkin spice for the cinnamon.
The picture doesn’t even do them justice. They are super crunchy, sweet but not too sweet, totally addicting- you could eat them all in one sitting if you weren’t careful.
I’ve been putting them on top of oatmeal and yogurt, as well as just eating them by the handful.
Pumpkin Pie Pumpkin Seeds
- 1 lb pumpkin seeds
- 1 egg white
- 1 cup sugar
- 2 TBS pumpkin pie spice
Wisk your egg white until it is foamy. Add in sugar and pumpkin spice and stir to incorporate. Then add in your pumpkin seeds and stir until they are evenly coated.
Spread your seeds onto a baking sheet. Bake at 200F for 45 minutes- stirring every 15 minutes.
The egg white will help them get crispy. If you find them sticking to your baking sheet, don’t worry. Just stir them as best as you can and when they are cool you can use a metal spatula to dislodge them from the baking sheet.