Recipe: Apple Pie Pumpkin Seeds

What better way to celebrate fall then crunch, delicious, sweet pumpkin seeds! Tip: set aside the innards of your pumpkin after carving!

Yields: about 5 cups

Serving size: 1/4 cup is 1 unit of each macronutrient.


  • 1 tbs Splenda brown sugar or 2 tbs dark brown sugar
  • 2 tsp cinnamon
  • 1 heaping tsp kosher salt
  • 1/4 tsp cardamom
  • 1 tsp allspice
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1 tbs unsalted butter
  • 1 tbs canola or EVOO
  • 4 cups raw pumpkin seeds


  1. Place a piece of parchment or wax paper on a large baking sheet; set aside
  2. Stir together sugar and next 6 spices, through cloves.
  3. Heat a large, heavy skillet over medium heat. Add butter and oil and raw pumpkin seeds. Toast seeds for about 4 minutes; stirring often. They will become golden and are slightly popping.
  4. Stir in spice mixture and continue to cook; stirring continuously until the seeds are fragrant and coated well. This should take at least 1-1.5 minutes. Remove to the waiting baking sheet in a single layer to cool.
  5. Stir again before removing to a waiting bowl once cooled.



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