Healthy Pumpkin Spice Candied Pumpkin Seeds
Yields: about 1 cup
This is my favorite way to eat pumpkin seeds! They’re sweet and crunchy with lots of cozy spice flavor. For a quick shortcut, I use store-bought roasted pumpkin seeds—super easy! They’ll keep for at least 2 weeks if stored in an airtight container (if not longer!).
  1. Cut a large sheet of foil, and place it on the counter.
  2. In a small bowl, stir together the erythritol, cinnamon, allspice, ginger, nutmeg, cloves, and salt. Stir in the water until all of the ingredients are incorporated and form a paste.
  3. Add the pumpkin seeds to a small pan, and cook over medium-high heat, stirring frequently, for 20-30 seconds or until warmed through. Reduce the heat to low, and add the cinnamon mixture. Stir constantly with a spatula until the pumpkin seeds are completely coated. Transfer the mixture to the prepared foil, and spread into a thin even layer. Let the pumpkin seeds cool completely to room temperature, and ensure the coating has hardened and turned crunchy before breaking apart any clumps.
Notes: This is the granulated erythritol that I use. You can find it at many health-oriented grocery stores or online here. Granulated sugar or brown sugar can be substituted for the granulated erythritol.

I prefer making my own pumpkin spice, but you can easily substitute 1 ⅛ teaspoons of store-bought pumpkin spice for the cinnamon, allspice, ginger, nutmeg, and cloves if you prefer.

The coating will be mostly hardened and crunchy after about 10-15 minutes. However, I’ve found that the texture is the best if you wait at least 2 hours to eat.

I used these roasted pumpkin seeds as a shortcut (and omitted the salt). I leave the coating / shell on the pumpkin seeds. However, it’s really easy to make your own! After cutting open your pumpkin, scrape out the seeds. Separate them from the pumpkin’s pulp. Rinse the seeds and shake them dry. (Don’t pat them dry with paper towels!) Spread them out on a baking sheet lined with a silicone baking mat, and bake at 300°F for 30-45 minutes. Let them cool before using in this recipe for the best results.

{gluten-free, vegan, clean eating, sugar-free, low carb}
Recipe by Amy's Healthy Baking at