Prep Time:
5 minutes
Cooking Time:
8 minutes
Ingredients:
- 1 cup pepitas (shelled pumpkin seeds) – usually about 2 of the little pie pumpkins
- 2 teaspoons maple syrup (Grade B) or Honey
- 1 teaspoon pumpkin pie spice mix*
- ¼ teaspoon sea salt
Directions:
- Preheat your oven to 350 degrees.
- Toss all of the ingredients together until the seeds are fully coated.
- Line a cookie sheet with parchment paper and lay them out in a single layer.
- Bake for 8 minutes
- Let cool, then store in an airtight container at room temperature.
Notes:
Use these on top of a Stuffed Butternut Squash
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