Laura's Corner Table
(October 2024)

"Sweet & Spicy Pepitas (or Hulled, Raw Pumpkin Seeds)"

"Sweet & Spicy Pepitas"
Photo Credit: Laura Pensiero

Ingredients (Makes 2 cups)

1 egg white*
1 tablespoon water
1/4 cup sugar (I like turbinado. Granulated sugar will work. Honey or maple syrup would lend an interesting flavor profile)
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
¼  teaspoon garam masala**
1/2 teaspoon ground ginger
1/4 teaspoon cayenne
2 cups pepitas (Substitute: dried pumpkin seeds or hulled, raw pumpkin seeds from your carved pumpkin)***

*If you’re vegan or don’t eat eggs, substitute 1 tablespoon olive or peanut oil.
**This spice blend contains cinnamon and about 5 other spices; if you don’t have, double the cinnamon)
***This recipe is written for pepitas. If you use raw, increase the cooking time below by about 15 minutes and lower cooking temperature to 275 F.

Instructions
​
Line a baking sheet with parchment paper or foil and spray (or brush) with cooking oil.
Preheat oven to 350 F. In a medium bowl, whisk egg white and water until frothy. Add the sugar and spices and whisk to combine. Stir in the pepitas (pumpkin seeds), stirring to evenly coat. Arrange in a single layer on the prepared baking pan. Bake for 20-25, stirring about every 5 minutes, until crunchy and golden, about 20 minutes. Cool completely and store in an airtight container.