Although this may not be a traditional dish to bring to your Thanksgiving celebration, I figured there's plenty of inspiration out there on the blogosphere right now, I would rather give you something unique and special. Like these pumpkin pie spiced pumpkin seeds.
If you're a canned pumpkin type of person, that's okay, but when you're whipping up your pumpkin pie this year I highly recommend switching gears and going with fresh pumpkin instead. Why? Not only does fresh pumpkin elevate the flavor and texture of your pumpkin pie, it's full of fabulously healthy and delicious seeds.
I know they throw some people off, but those guts inside your pumpkin might just be the best part. They feel totally disgusting, but pumpkin seeds are actually super easy to clean, and once roasted, they taste simply divine. Plus, pumpkin seeds are crazy healthy – low-calorie, high in fiber, and full of protein – so they're a perfect snack. Especially for Thanksgiving.
This recipe celebrates my love for pumpkin pie, but in a healthy and nutritious way. I could snack on these Pumpkin Pie Spiced Pumpkin Seeds all year round, but they are a perfect pre- or post-Thanksgiving dinner treat. In two days time, we're going to be stuffing ourselves to the brim, with delicious, but decadent food. So why not sprinkle in some nutrients, and bring these Pumpkin Pie Spiced Pumpkin Seeds with you? They'll be gobbled up in no time.
Pumpkin Pie Spiced Pumpkin Seeds
Ingredients
- Seeds of 1 large pie pumpkin (about 1 – 1 1/2 cups)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon stevia
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 350 degrees F.
- In a small mixing bowl, toss the pumpkin seeds in the spices and oil. Transfer them to a baking sheet and roast in the center of the oven for 15 – 20 minutes, flipping halfway through.
- Cool on the baking sheet, transfer to a serving bowl and enjoy!
by Alyssa
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 55kcal Calories from fat 45 | |
| % Daily Value | |
| Total Fat 5g | 8% |
| Saturated Fat 1g | 5% |
| Transfat 0g | |
| Sodium 2mg | 0% |
| Carbohydrate 5g | 2% |
| Dietary Fiber 2g | 8% |
| Sugars 0g | |
| Protein 0g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
This post is shared on: Slightly Indulgent Tuesdays, Gluten-Free Wednesdays
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Alyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
Ohhh…I love this idea! I eat a lot of pumpkin seeds during the season and have only really done one type of seasoning on them (paprika). These look delicious. Happy Thanksgiving!
I was a little unsure if they would turn out, but they’re awesome! The stevia is just the right amount of sweetness. They really do taste like pumpkin pie 🙂
I love roasted pumpkin seeds but haven’t tried pumpkin pie spice on them. What a great idea!