On Line Cookbook

Sweet and Spicy Pumpkin Seeds

Recipe Information
A Martha Stewart recipe

Serves/Makes:1 cup

  • 1 medium pumpkin
  • 5 tbsp (70 ml) sugar
  • 1/4 tsp (1 ml) salt
  • 1/4 tsp (1 ml) ground cumin
  • 1/4 tsp (1 ml) ground cinnamon
  • 1/4 tsp (1 ml) ground ginger
  • Pinch cayenne pepper to taste
  • 1-1/2 tbsp (20 ml) peanut oil
  • Preheat oven to 250 degrees (125 C.).
  • Line a baking sheet with parchment paper.
  • Cut pumpkin open from the bottom, removing seeds with a long-handled spoon.
  • Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie).
  • Pumpkin should yield 1 cup (225 ml) seeds.
  • Spread seeds on parchment in an even layer.
  • Bake until dry, stirring occasionally, about 1 hour.
  • Let cool.
  • In a medium bowl combine 3 tbsp (45 ml) sugar, salt, cumin, cinnamon, ginger, and cayenne.
  • Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tbsp (30 ml) sugar.
  • Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds.
  • Transfer to bowl with spices, and stir well to coat.
  • Let cool.
  • These may be stored in an airtight container for up to 1 week.
Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.