'Tis the season for all things pumpkin. Since this was the first year I had any real success in growing my own (meaning that I will have copious amounts of seeds for seed-saving), and since the pumpkin I baked up to turn into Thanksgiving pies had such a nice texture and seed count, I thought I would try making pumpkin seeds to snack on.

And since I wanted my kids to want to eat this healthful snack, too, I flavoured them.

And it was easy-peasy.

Sweet’n’Spicy Pumpkin Seeds

Wash seeds. Spread on baking sheet and dry in oven on lowest temperature (150 degrees F) for 45-90 minutes, stirring occasionally.

Mix 2 tbsp. olive oil or liquid coconut oil with 2 tbsp. maple syrup, 1 tsp. sea salt, and a sprinkle of cayenne pepper.

Place dried seeds in a mixing bowl, drizzle mixture over top and toss.

Roast at 250 degrees F for approximately 45 minutes (or until crispy), stirring every 10-15 minutes.

Enjoy!