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