It's amazing how fast the time has just flown by lately. It's the middle of October already, and Fall is in full swing. If there's one thing I love about this time of year it's taking walks through the forest or at the park. I love the fresh fall air and sweet smell of fallen leaves. After a crisp long walk it's nice to come home to warm up with something comforting and warm. A cup of hot apple cider would do the trick. These roasted pumpkin pie spiced pepitas would be the perfect healthy little snack to go along with it
Pepitas are actually just pumpkin seeds that are shelled. They look flat and light to dark green in colour.
The healthy benefits of these little seeds are out of this world. They are a very good source of omega 3 essential fatty acids, quality protein, fibre, vitamin E, potassium, magnesium and manganese, iron, zinc, and copper. How's that for nutrition? You'll want to start adding these to your clean diet right away.
There are alot of different recipes out there for roasting pumpkin seeds. Some roast them at high temperatures for a short amount of time and others at lower temps for a longer amout of time. In this recipe I roasted the seeds at a lower temperature, 325 degrees, and they came out perfect. I think roasting them at a lower temperature is key to getting the pumpkin seeds perfectly crunchy without any burning. Just remember though that all ovens are slightly different.
I promise you won't regret making these. They make your whole house smell like fall. They also make great additions to salads or quinoa and are perfect for snacking just the way they are. I calculated the nutrition based on a 2 tablespoon serving.
Pumpkin Pie Spice Roasted Pepitas gluten free (makes 8, 2 tbsp servings)
- 1 cup raw pepitas (shelled pumpkin seeds)
- 1 tablespoon maple syrup
- 1/2 teaspoons cinnamon
- 1/2 teaspoons ginger
- 1/2 teaspoons nutmeg
- 1/8 teaspoons sea salt
- Preheat oven to 325˚. Line a baking sheet with parchment paper.
- In a large bowl, toss all of the ingredients together until the seeds are well coated. Spread the seeds out in an even layer and roast, stirring occasionally, until golden, 13-15 minutes.
- Let cool for 10 minutes, then transfer to a small serving dish or store in an air tight container at room temperature.
Serving size: 2 tbsp Calories: 93 Fat: 7.6g Saturated Fat: 1g Cholesterol: 0mg Carbohydrates: 3.9g Sugar: 1.5g Sodium: 59mg Fiber: 1g Protein: 4.5g