These roasted pumpkin seeds are flavored with delicious pumpkin pie spice and are the ideal low carb snack this fall.
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Around now is the time of year when everyone is starting to carve pumpkins, but don’t miss out on the opportunity for this tasty seasonal snack! The seeds from the pumpkin can be roasted and become a wonderful crunchy snack that just happens to be low carb and healthy! Here I have mixed the seeds with pumpkin pie spice because, well, it seemed only right!
Scoop out the seeds from the pumpkin and pull off all the “guts”. From one large pumpkin I managed to collect about 1½ cups of seeds.
Place the pumpkin seeds in a bowl and cover in warm water. Leave for about 15 minutes and use a slotted spoon to lift out the seeds – this process will soak off any remaining pumpkin.
Place the seeds in a saucepan of boiling water, reduce to a simmer, and cook for 10 minutes. This will help even cooking when the seeds are roasting.
Drain the seeds. In a bowl, mix together olive oil and pumpkin pie spice. Add the seeds, salt and black pepper, then mix well to coat.
Spread the spiced seeds out onto a baking tray lined with a silicone mat.
Roast in a preheated oven for 20-25 minutes, shaking the seeds half way through cooking to turn as many as possible.
Leave to cool and enjoy this crunchy spiced low carb snack!
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