My mom and I came up with this recipe after carving pumpkins years ago and it’s been a tradition that continues to live on with or without pumpkin carving. The smell of it baking in the oven signifies that October is here and fall has arrived. This recipe is such a filling snack and it also makes a nice gift.
As a child my mom would invite our little cousins over to have a pumpkin carving party. After years of trashing the inside of the pumpkin we started thinking about what we could do with the seeds if we saved them. Over the years, this recipe slowly evolved. To use pumpkin seeds for this recipe, rinse them off with cold water. The seeds will easily separate from the pumpkin strings under the water. Then proceed with the recipe.
It would be fun to have a pumpkin carving party and then send everyone home with this treat. You can find really cute snack containers at Hobby Lobby, Target, or Michaels.
Another way to enjoy this recipe is to buy the pumpkin seeds. I buy my pumpkin seeds from the bulk container section at Whole Foods or Earth Fare. You can measure out exactly two cups at the store and then come home and bake this delicious snack. This snack can be enjoyed for up to two weeks when stored in an airtight container.
What are some of your favorite fall traditions?
- 2 cups pumpkin seeds
- 1 cup pecans
- 1 cup cranberries
- ¼ cup maple syrup
- ¼ teaspoon salt, pink
- Preheat oven to 350°
- Cover baking sheet with parchment paper, non-stick spray, or silicone baking mat.
- In a large mixing bowl, add pumpkin seeds, pecans, cranberries, maple syrup, and pink salt.
- Mix all ingredients together in a mixing bowl.
- Spread out mixture onto baking sheet and place in oven.
- Bake for 10-15 minutes until nuts are golden brown and crispy.
- Remove the nut mix from the baking sheet immediately from coming out of the oven to prevent it from sticking to the baking sheet.
- Allow nut mix to cool in a glass container.
- Store in air tight container for up to two weeks.