Yield: 1 cup
- 1 cup pumpkin seeds (cleaned of pumpkin pulp and unhulled)
- 4 cups water 2 tablespoons kosher salt 1 tablespoon butter
- 1 tablespoon pure maple syrup
- 1 tablespoon pumpkin pie spice Table salt Cooking spray
Rinse seeds in a colander. Combine seeds, water, and kosher salt in a medium saucepan and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Remove from heat and drain. Press seeds between paper towels to remove excess moisture.
Melt butter in a medium bowl. Toss seeds with butter. Add maple syrup and pumpkin pie spice; toss to combine.
Spray a rimmed baking sheet with nonstick cooking spray. Spread seeds in a single layer on baking sheet. Bake for 20 – 25 minutes at 350F (until somewhat dry and crisp), tossing seeds every 5 minutes to prevent sticking. Sprinkle with table salt to taste. Serve warm or at room temperature.