I love all things pumpkin, down to the seeds. While I enjoy the traditional toasted, lightly salted pumpkin seeds, there is no reason to stop there. They also make a great canvas for green tea and ginger. Leave out the 1 tsp sugar if you don't want something very sweet and/or increase the ginger for a spicier snack.
- 1 cup hulled pumpkin seeds (pepitas)
- 2 tsp matcha powder
- 1 1/2 Tbs plus 1 tsp cane sugar
- 1/4 tsp powered ginger
- 1 Tbs coconut oil
- Saucepan or deep skillet
- Mixing bowl
- Wooden spoon (I highly recommend using wooden utensils whenever sugar melting is going on)
- Silicone mat
- Baking sheet
Toast Pumpkin Seeds
Heat oven to 250oF
Place silicone mat on baking sheet
Spread seeds over mat
Bake for 45 minutes
Make Seeds Awesome
Heat coconut oil in pan
Add seeds, 1 1/2 Tbs sugar and mix
Once sugar caramelizes, remove seeds and place them in bowl of matcha/ginger/sugar
Toss until the seeds are evenly covered
Spread out on silicone mat and allow to cool
Most toasted pumpkin seed recipes say to store in an airtight container for up to a week...but I doubt they'll last that long.
Looking for more pumpkin recipes...?
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