Ingredients
  • 1   egg white
  • 2   tablespoons sugar or sugar substitute* equivalent to 2 tablespoons
  • 1   tablespoon canola oil
  • 1   teaspoon finely shredded lemon peel
  • 1/4  teaspoon kosher salt
  • 1/4  teaspoon ground cinnamon
  • 1/4  teaspoon ground nutmeg
  • 1/4  teaspoon ground allspice
  • 1/4  teaspoon chili powder
  • 1/4  teaspoon cayenne pepper
  • 2   cups unsalted pumpkin seeds (pepitas)
Related Video
How to Make the Perfect Pumpkin Pie

This recipe makes the perfect pumpkin pie even more luscious by using heavy cream and adding a pinch of black pepper a little extra spunk.

Directions
1. 
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or foil; lightly coat paper or foil with nonstick cooking spray. Set aside.
2. 
In a medium bowl, combine egg white, sugar, oil, lemon peel, kosher salt, cinnamon, nutmeg, allspice, chili powder, cayenne pepper, and 1/4 teaspoon ground black pepper; whisk until egg white is frothy and sugar is nearly dissolved. Add pumpkin seeds; toss gently to coat.
3. 
Spread pumpkin seeds evenly on the prepared baking sheet. Bake for 20 to 25 minutes or until pumpkin seeds are dry and crisp. Cool completely; break into pieces. Makes 3 cups

Note

  • *Sugar Substitutes:

    Choose from Splenda® Granular, or Sweet'N Low®; bulk or packets. Follow package directions to use amount equivalent to 2 tablespoons sugar.

    Nutrition analysis: same as above except: 69 calories, 2 g carbohydrate, 0 g sugar

Tip

  • Test Kitchen Tip:

    Keep some of these crunchy seeds on hand to use as a topper for salads.

Make Ahead Tip

  • Make-Ahead Directions:

    Prepare as directed. Place in an airtight storage container. Cover; seal. Store at room temperature for up to 2 weeks.

nutrition information

Per Serving: cal. (kcal) 72, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 3, Monosaturated fat (g) 2, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 3, vit. A (IU) 48.59, vit. C (mg) 0.59, Thiamin (mg) 0.03, Riboflavin (mg) 0.05, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.02, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0, sodium (mg) 25, Potassium (mg) 97, calcium (mg) 10.1, iron (mg) 1.8, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet
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