Pumpkin Spice Roasted Pumpkin Seeds are a great way to make use of all those leftover pumpkin seeds from carving pumpkins.
Pumpkin seeds are great for gestational diabetes. They are packed with vitamins, minerals, fibre and antioxidants, good fats and protein. Eat them as a snack or add them to yoghurt, salads and use them for food pairing with carbs.
Pumpkin Spice is just a mixture of spices and sugar which creates the sweet taste of pumpkin pie. It’s actually really simple to create at home and at the fraction of the price compared to store-bought versions and making it home means you can also keep it sugar-free!
Pumpkin Spice Roasted Pumpkin Seeds
- pumpkin seeds washed and dried
- 1 tablespoon olive oil
For the Pumpkin Spice
- ½ tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon ground mace (optional)
- 1 teaspoon xylitol or erythritol sweetener (optional)
- Wash and rinse the pumpkin seeds in plenty of water, removing any pumpkin flesh and then lay on kitchen towel to dry (this is best done overnight)
- Preheat the oven to 160°c (fan) and line a baking tray with parchment paper
- Combine the spices and sweetener in a bowl and mix
- Place the dry pumpkin seeds into a bowl, add the olive oil and stir to cover. Sprinkle over the pumpkin spice (as much or as little as you like) and then spread out evenly on the baking tray
- Place the baking tray in the centre of the oven and roast the pumpkin seeds until slightly golden. The time this takes will vary depending on the size of the pumpkin seeds and the power of the oven. Keep an eye on them, check them after 10 minutes and then keep checking every couple of minutes until they look roasted enough
- Once roasted, remove from the oven and leave on the baking tray to cool. The seeds can be eaten on their own or used on top of things to add crunch and extra pairing