If you get the pumpkin seeds out of a pumpkin yourself, be sure to dry the seeds out well before using them. You can also buy hulled pumpkin seeds at your local grocery or health food store!

• 6 T. sugar
• 1 t. ground cinnamon
• 1/2 t. ground ginger
• 1/4 t. ground nutmeg
• 1 large egg white
• 2 1/4 cups hulled pumpkin seeds

In a small bowl, combine the sugar, cinnamon, ginger and nutmeg. In a separate bowl, whisk the egg white until foamy. Stir in the pumpkin seeds and the spice mixture. Spread the mixture in a single layer on a cookie sheet. Bake the seeds at 275 degrees for 15 minutes. Then stir and continue to bake the seeds until dry, 10-15 minutes more. Store at room temperature.


Makes 2 1/4 cups

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