Have you carved your pumpkins yet? We have! I think that’s one of my favorite parts of Halloween and Fall. The kids love coming up with all sorts of unique designs. Then, my husband and I attempt to try and carve those designs on the pumpkins. Ever since my oldest was little, I have always loved taking the kids to pick out their pumpkins. Ethan always tries to pick out the biggest pumpkin he can find. Samantha likes to find the “perfect” pumpkin. It’s also fun to see what they try and come up with for their designs. Sometimes we carve the pumpkins and sometimes we paint and decorate pumpkins with construction paper. I think that my favorite part of pumpkin carving is roasting the pumpkin seeds! These Sweet & Salty Maple Roasted Pumpkin Seeds are one of my favorite recipes yet.
This year we opted to get our pumpkins from one of our local grocery stores, Honey Bee Produce. Usually I like to take the kids to the pumpkin patch, but we carved our pumpkins early this year and didn’t have time to go before hand. They had a huge selection of pumpkins for the kids to choose from and they were a great price. If you still haven’t picked up your pumpkins, I highly recommend checking them out!
When we were there I picked up the pumpkins for the kids to carve and also picked up a couple sugar pumpkins. I like roasting the sugar pumpkins to make my own pumpkin puree. I use the pumpkin puree to make my favorite pumpkin recipes. Pumpkin cookies, pumpkin roll, pumpkin cake…you get the idea!
Typically when I roast pumpkin seeds I just use a little olive oil and some salt and roast them in the oven until they are crispy, but these seeds I wanted to try something different. I love a good sweet salty combinations so I thought I would give it a try with these seeds. When we were at the Wasatch Front Farmers Market I picked up my favorite maple syrup from Fredette Maple Grove. I mixed some of their dark maple syrup with some of my favorite coconut oil and then added some kosher salt. I roasted them for just about 10 minutes and they came out perfect. Make sure you let them cool for a bit and they will be nice and crispy! Warning though, these are highly addictive! Enjoy!
What’s your favorite Fall tradition?
If you make this recipe, make sure you share a photo with me, I’d love to see all of your creations! #SaporitoKitchen
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Sweet & Salty Maple Roasted Pumpkin Seeds
- 1 cup fresh pumpkin seeds, washed and dried
- 2 teaspoons coconut oil
- 1 Tablespoon dark maple syrup
- 1 teaspoon kosher salt
- Preheat oven to 400 degrees and line a baking sheet with foil and parchment paper.
- In a bowl combine pumpkin seeds, coconut oil, dark maple syrup and kosher salt. Stir to combine.
- Spread pumpkin seeds out on prepared baking sheet so they aren't clumped together.
- Roast in oven for 7-10 minutes, until golden brown.
- Remove from the oven and let cool for 5 minutes before serving.