Erin Kunkel
Total Time
50 Mins
Yield
Makes 2 2/3 cups (serving size: 2 tbsp.)

The warm spices of holiday pies are mixed with seeds and a touch of salt for a sweet and savory snack to eat by the handful. It can be shared with any trick-or-treaters on the Halloween trail, since it won't set off peanut allergies.

How to Make It

Step 1

Preheat oven to 300°. Lightly oil a rimmed baking sheet.

Step 2

In a bowl, mix sugar, salt, and spices. Whisk in egg white and 2 tsp. oil. Stir in pumpkin and sunflower seeds.

Step 3

Spread seeds in a thin single layer on baking sheet. Bake, stirring occasionally, until they begin to smell toasty and taste cooked, 15 to 20 minutes. Let cool on sheet until crisp, stirring occasionally so they don't stick.

Make ahead: Up to 1 week, airtight at room temperature.

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Ratings & Reviews

Pie Spiced Pumpkin & Sunflower Seeds

Christine
July 07, 2018
I made this quick snack and took it to a Halloween party last year (2017). It was a big success. both kids and adults were stopping by the table for another handful. In my opinion, this snack is perfect year 'round. Planning to throw another batch together for summer road trips, I was pleased to come across the recipe at MyRecipes when I couldn't find the Oct.2017 issue of Sunset. C.Yemoto