We had quite the eventful day on Tuesday that brought a visit to the E.R. with our first major injury. Noah fell out of his bed and hit the right side of his head, splitting it and requiring 2 staples. It was pretty traumatic for both of us but I kept it together (for the most part) and he was incredibly brave. I’m pretty sure it took a good 3 hours for my blood pressure and heart rate to get back to normal and I still wince every time I see his poor little head.
He skipped school yesterday since his head was hurting so we decided to whip up some decadent pumpkin seeds from our jack-o-lantern carving. Because sugar makes everything better. Am I right?
These are a fun, easy last minute Halloween treats using ingredients most of us have in our pantry already. Noah had a great time making sure the pumpkin seeds were in a single layer for roasting (OCD much? perhaps he gets it from his mama?) and mixing up the sugar and spice topping. If you have little ones helping, make sure they stand back during step 2 as some of the pumpkin seeds may pop or spatter.
And just for reference, we got a little over 2 cups of pumpkin seeds from a large and small pumpkin.
I hope you enjoy these pumpkin seeds, or pepitas if you’re fancy like that.
Sugar and Spice Pumpkin Seeds
recipe adapted from All Recipes
2 cups pumpkin seeds, rinsed and dried
1/3 cup + 1/4 cup granulated sugar, divided
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 Tbsp. coconut oil
1. Preheat oven to 250 degrees F. Place pumpkin seeds on a rimmed baking sheet in a single layer and bake for about 45 minutes, stirring halfway through cooking time. Meanwhile, mix 1/4 cup sugar, salt and pumpkin pie spice.
2. Melt coconut oil in a skillet over medium high heat. Add pumpkin seeds and sprinkle with 1/3 cup sugar. Stir and cook for about 45 seconds, or until dissolved (do not allow to brown or burn).
3. Pour pumpkin seeds into sugar and spice mixture, tossing to fully coat. Allow to cool and enjoy.