1 medium pumpkin
5 tbsp sugar
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
Pinch cayenne pepper to taste
1 1/2 tbsp peanut oil
Heat your oven to 250 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Cut the pumpkin open from the bottom, removing seeds with a long-handled spoon.
Separate the flesh from the seeds and reserve the flesh for later use (see pumpkin pie recipe).
The pumpkin should yield 1 cup of seeds. Spread the seeds on the parchment paper in an even layer. Bake them in the oven for 1 hour until they dry. Then let them cool afterward.
In a medium-sized bowl, combine 3 tbsp. of sugar, salt, cumin, cinnamon, ginger, and cayenne. Set aside for the moment.
In a medium bowl combine 3 Tbs. sugar, salt, cumin, cinnamon, ginger, and cayenne.
Heat the peanut oil in a large nonstick skillet over high heat.
Add in the pumpkin seeds to the skillet as well as the remaining 2 tbsp. of sugar. Cook for about 45 to 60 seconds until the sugar melts and the pumpkin seeds begin to caramelize.
Transfer the contents of the skillet to the medium-sized bowl with spices and stir well for even coating.
Let the bowl cool. You may also store the contents in an airtight container for up to 1 week. Enjoy!
Sugar: 98g
:
Calcium: 309mg
Calories: 783kcal
Carbohydrates: 151g
Fat: 23g
Fiber: 7g
Iron: 12mg
Potassium: 4624mg
Protein: 14g
Saturated Fat: 4g
Sodium: 494mg
Vitamin A: 115777IU
Vitamin C: 122mg
