Sweet and Salty Chai Spiced Pumpkin Seeds
Cook up this easy sweet and salty chai spiced pumpkin seed recipe today. Warm chai flavours combined with a hint of salt and maple syrup will have you coming back for more.
Pumpkin seeds are packed with vitamins and nutrients and are a delicious snack. We like to save the seeds from our carving pumpkins or from when we make Homemade Pumpkin Puree.
I get my four year old to separate the seeds from the pumpkin “guts.” It is a great sensory activity, takes up a good amount of time + he loves it. This makes my inner teacher so happy!
What Are The Best Type Of Pumpkins for Roasting Seeds?
You can literally use ANY type of pumpkin or squash and roast the seeds. Choose more mature full seeds for optimal flavour and texture. Styrian and Kakai pumpkins have no hull, whereas traditional carving pumpkins such as the Howden variety have a hull- still entirely edible!
How to Harvest + Clean Pumpkin Seeds
Cut your pumpkin in half using a strong knife. Use an ice cream scoop or strong spoon to hollow out the pumpkin and place the flesh and seeds in a bowl. Using your hands, separate the seeds from the fleshy insides of the pumpkins and place them in a medium sized bowl. Fill the bowl with water and stir the seeds around. This will detach a lot of the stringy bits from the seeds. Rinse them under cool water and dry them off with a clean dish cloth or paper towel. I opt for paper towel because pumpkin tends to stain quite easily!
Key Ingredients
Pumpkin Seeds: Properly cleaned and dry pumpkin seeds are the key to having the flavours stick to them.
Maple Syrup: Grade B maple Syrup is dark and strong in flavour. It is best for all things “baking!”
Homemade Chai Spice: You can easily double this spice blend and save some to add to other baked goodies.
How to Make Sweet & Salty Chai Spiced Pumpkin Seeds
- Preheat your oven to 425°F.
- Remove the seeds from your pumpkin and separate them from the “guts.”
- Rinse the pumpkin seeds in a strainer and dry them off using paper towel or a clean kitchen towel.
- Mix the melted butter and maple syrup in a medium sized bowl, add pumpkin seeds and spices and stir well.
- Spread them out as evenly as possible on a parchment lined baking sheet. If you find your pumpkin seeds don’t have space, use two sheets.
- Place the seeds in your fully preheated oven and stir every five minutes.
- After 15 minutes the pumpkin seeds should be ready. Leave them for an additional five minutes if you don’t think that they are ready.
- Leave your pumpkin seeds cool for 15 minutes. After this time, they should be firm and not sticky at all!
- Enjoy immediately or place in an airtight container for up to two weeks.
Sweet & Salty Chai Spiced Pumpkin Seeds Recipe
Equipment
- Baking Sheet
Ingredients
Pumpkin Seeds
- 3 cup pumpkin seeds You could also use shelled seeds
- 1/4 cup butter or margerine
- 1/2 teaspoon salt
Chai Spice
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground allspice
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoon ground ginger
Instructions
- Preheat your oven to 425°F.
- Remove the seeds from your pumpkin and separate them from the fleshy bits as best you can.
- Rinse the pumpkin seeds in a strainer and dry them off using paper towel or a clean kitchen towel.
- Mix the melted butter and maple syrup in a medium sized bowl, add pumpkin seeds and spices and stir well.
- Spread them out as evenly as possible on a parchment lined baking sheet. If you find your pumpkin seeds don't have space, use two sheets.
- Place the seeds in your fully preheated oven and stir every five minutes.
- After 15 minutes the pumpkin seeds should be ready. Leave them for an additional five minutes if you don't think that they are ready.
- Leave your pumpkin seeds cool for 15 minutes. After this time, they should be firm and not sticky at all!
- Enjoy immediately or place in an airtight container for up to two weeks.
Oooo I love that this is Chai flavoured. Something different from the typical seasoning salt that I usually do. Thanks for sharing!
I love that these are more on the sweet then salty side I’m always looking for recipes that are not as salty as the traditional styles. Thanks so much for this.