If you have walked into a Trader Joe’s anytime in the past month, I’m sure you’ve noticed the pumpkin spice situation has gotten a little out of hand. I love me some pumpkin spice (obviously) as much as the next girl, but TJ’s…let’s talk about this. Do we NEED pumpkin errythang? Pumpkin Joe Joe’s? Or pumpkin cornbread mix AND pumpkin cornbread stuffing mix? Seems excessive. Just keep the cans of actual pumpkin poppin and enough pumpkin pie spice for me to keep stocking up on (seriously…I go through like a jar a week…) and we’ll stay in business.
I must say though, who ever Joe the Trader is, he’s a master of deliciousness for creating the pumpkin spiced pumpkin seeds. I bought a bag a few weeks ago, and it took every fiber of my being to not eat them all in one sitting. They’re perfectly roasted, crunchy and perfectly spiced. Oh, and they’re also covered in butter and sugar. So there’s that. I knew I wanted to make my own once I ran through my TJ’s stash, and boy am I glad I did!
- 2 Cups of Raw Shelled Pumpkin Seeds (pepitas)
- 3 Tbs Liquid Egg White, or 1 Egg White
- 1/4 Cup Coconut Sugar
- 1 Tbs Maple Syrup
- 2 Tsp Pumpkin Pie Spice
- Dash of Vanilla
- Dash of Salt
- Preheat oven to 325 degrees F, and prepare a large baking tray with parchment paper.
- In a large bowl, whisk egg white until slightly foamy. Add in sugar, maple syrup, pumpkin pie spice, vanilla and salt. Continue stirring until well combined.
- Carefully add seeds to spice mixture and gently coat.
- Transfer to baking sheet, and spread out to form a thin layer. Try to avoid having too many clumps.
- Bake for ~15 minutes, stirring and turning seeds every few minutes until well roasted.
- Allow to cool - then feast!
These bad boys are delicious on top of yogurt, smoothies or on their own as a snack.
Enjoy!
xoxo,
Les