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Sweet and Salty chai spiced pumpkin seeds spilling out of an old cream can with cinnamon sticks, milk, and a pumpkin in the background.

Sweet & Salty Chai Spiced Pumpkin Seeds Recipe

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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Snack
Cuisine American
Servings 3 cups
Calories 663 kcal

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.

Notes

Calories calculated using My Fitness Pal calorie calculator.
Keyword chai spice, pumpkin seeds