Pumpkin-Pie-Spice-Roasted Pumpkin Seeds

• Seeds from 1 medium (10-pound) pumpkin (about 1 cup)
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground clove
• 1/8 teaspoon ground nutmeg

1. Preheat the oven to 400.
2. Line a baking pan with parchment paper.
3. Bring a pot of salted water to a boil.
4. Add the seeds and boil for 10 minutes.
5. Drain.
6. Pat the pumpkin seeds dry on paper towels.
7. In a bowl, toss the pumpkin seeds with the vegetable oil, sugar, cinnamon, ginger, clove, and nutmeg.
8. Spread the coated seeds evenly on the lined baking pan.
9. Roast for 20-25 minutes, turning the seeds every 10 minutes.
10. Remove the seeds from the oven when they are crispy.
11. Allow to cool to room temperature and serve.

pumpkin, vegetable oil, sugar, ground cinnamon, ground ginger, ground clove, ground nutmeg

Taken from www.foodandwine.com/recipes/pumpkin-pie-spice-roasted-pumpkin-seeds (may not work)