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Pie-Spiced Pumpkin and Sunflower Seeds





Yields
Makes 2 2/3 cups (serving size: 2 tbsp.)



Total Time
50 mins

The warm spices of holiday pies are mixed with seeds and a touch of salt for a sweet and savory snack to eat by the handful. It can be shared with any trick-or-treaters on the Halloween trail, since it won't set off peanut allergies.

su-Pie-Spiced Pumpkin and Sunflower Seeds




Erin Kunkel

 1/4 cup sugar
 1 teaspoon kosher salt
 1 teaspoon cinnamon
 1/2 teaspoon ginger
 1/4 teaspoon nutmeg
 1/8 teaspoon allspice
 1/8 teaspoon cloves
 1 large egg white
  About 2 tsp. vegetable oil
 1 cup raw hulled pumpkin seeds (pepitas)
 1 cup raw hulled sunflower seeds
Step 1
1

Preheat oven to 300°. Lightly oil a rimmed baking sheet.

Step 2
2

In a bowl, mix sugar, salt, and spices. Whisk in egg white and 2 tsp. oil. Stir in pumpkin and sunflower seeds.

Step 3
3

Spread seeds in a thin single layer on baking sheet. Bake, stirring occasionally, until they begin to smell toasty and taste cooked, 15 to 20 minutes. Let cool on sheet until crisp, stirring occasionally so they don't stick.

Make ahead: Up to 1 week, airtight at room temperature.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 97Calories from Fat 66
% Daily Value *
Total Fat 7g11%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 95mg4%
Total Carbohydrate 4.8g2%

Dietary Fiber 1.1g5%
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.