Oh, fall is such a wonderful time of the year, with the beautiful foliage. The crisp, fresh air. All those wonderful sweet smelling fall aromas... apple pies, apple crisps, pumpkin chocolate chip cookies, pumpkin pies, ginger bread......umm.... all so very delicious.
All those fresh pumpkins from the garden got cooked and canned to make all these wonderful food. We cooked some regular pumpkin seeds and tried a new version, called Spicy Pumpkin Seed. They were good but, I felt less sugar or none would have been better.
The recipe: 1 lg. egg white
2 Tbsp. plus 1 tsp. white sugar
11/4 tsp. kosher salt
11/4 tsp. sweet smoked paprika
3/4 tsp. cayenne pepper
1/4 tsp. or less cinnamon
2 cups shelled raw pumpkin seeds.
Heat oven 300F. Coat a baking sheet with cooking spray. Whisk egg white until foamy. Add sugar, salt, paprika, cayenne, and cinnamon. Mix and stir in pumpkin seeds. Roast seeds, tossing them a couple of times, until puffed and edges are brown. Serves 8.
7 years ago
