\u00c2\u00a0<\/p>\n
\u00c2\u00a0<\/span><\/p>\n 1 cup(s) pumpkin seeds<\/span><\/p>\n 3 tablespoon(s) melted unsalted butter<\/span><\/p>\n 3 tablespoon(s) sugar<\/span><\/p>\n 1 teaspoon(s) pumpkin-pie spice<\/span><\/p>\n 1 pinch(s) kosher salt<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Clean pumpkin seeds: Rinse under cold water and remove all the pulpy strings. (This is best done before the pulp dries.) Dry seeds thoroughly.<\/span><\/p>\n Roast pumpkin seeds: Heat oven to 350\u00c2\u00b0F. Line a baking sheet with nonstick foil. Toss seeds with melted unsalted butter, sugar, pumpkin-pie spice, and kosher salt. Place on prepared baking sheet and roast 15 to 20 minutes, or until browned.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 1 cup(s) pumpkin seeds 3 tablespoon(s) melted unsalted butter 3 tablespoon(s) sugar 1 teaspoon(s) pumpkin-pie spice 1 pinch(s) kosher salt \u00c2\u00a0 Clean pumpkin seeds: Rinse under cold water and remove all the pulpy strings. (This is best done before the pulp dries.) Dry seeds thoroughly. Roast pumpkin seeds: Heat oven to 350\u00c2\u00b0F. Line a baking sheet with nonstick foil. Toss seeds with melted unsalted butter, sugar, pumpkin-pie spice, and kosher salt. Place on prepared baking sheet and roast…<\/p>\n