Maple Roasted Pumpkin Seeds


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.