Tuesday, October 30, 2012

Gingerbread Pumpkin Seeds

I know what you're thinking - Sarah, you just did spiced pumpkin seeds! And I know. I did. With sugar and cinnamon even. But these are different - and if you're afraid of these tasting anything like their former counterparts (including the Kettle Seeds from years ago), try them first and see. Especially if you're hankering for Christmas cookies already.

My sister carved two pumpkins for Hallowe'en two weekends back, since she wouldn't be here to carve with the rest of us and she was making up for a couple years without a pumpkin at all (oh the joys of being away at school). Last weekend, the rest of us popped over to a local farm to pick out our own gourds, and with four of them hollowed out we had a plethora of seeds! Being the cheap frugal person I am, I couldn't just let perfectly good ingredients go to waste. I managed to scavenge a few cups of them before my stepdad got to eating them raw, since I wanted to do another batch of cinnamon sugar ones, but halfway through mixing up the spice blend I changed my mind. I was thinking of visiting my old elementary school soon, and one of the teachers there is a huge fan of all things ginger. What better way to combine the seasonal and soon-to-be-seasonal aspects of Fall and make gingerbread seeds?

Little sister did a zombie pumpkin and a Cheshire cat-like one
I tell you, if it's even possible, they smelled better in the oven that the other ones, and are packed with flavour - with less sugar to boot. The lower level of sugar also lowers the propensity of the delicate seeds to scorch, so win win!

I'm passing these on to Gluten Free Fridays, Foodie Fridays, Frugal Food Thursdays, and Gluten Free Mondays. Enjoy, and Happy Hallowe'en!

My pumpkin, little miss Dishy

Gingerbread Pumpkin Seeds
Makes 2 cups, 8 (1/4-cup) servings
2 cups pumpkin seeds, cleaned
1 tsp canola oil
1 tbsp coarse raw sugar
1/4 tsp sea salt
pinch white pepper
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 tsp ground cinnamon
  1. Soak seeds overnight in cool water. Drain well.
  2. Preheat oven to 325 F and line a baking sheet with foil or parchment.
  3. Toss the seeds, oil, sugar, salt, pepper, ginger, nutmeg and cinnamon together in a bowl until the seeds are well coated.
  4. Spread the seeds out in one layer on the baking sheet.
  5. Bake 10 minutes, then stir and bake a further 30 minutes. 
  6. Remove from the oven and pour into a bowl to cool. 
Amount Per Serving
Calories: 82.3
Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 92.0 mg
Total Carbs: 10.1 g
Dietary Fiber: 2.3 g
Protein: 3.0 g

2 comments :

Jayne said...

Wow I love this idea! Ive not ever thought to spice my pumpkin seeds before! Love finding new blogs for such inspiration!

Cindy Gordon said...

Awesome idea!! I like the gingerbread idea!! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com

The party will start at 7 pm tonight (eastern)