So now you've carved the pumpkin...

...what to do with the pumpkin seeds?

Well, we all know you can wash them off, dry them out, and roast them. That's okay but a bit boring if you ask me.  So why not, for an extra kick and fun twist, make a Sweet & Spicy Treat with them. 

Now I don't know about you but I don't always have the time to roast pumpkin seeds from scratch, let alone spend the time shelling them.  But if you have a local farmers market near you (Sprouts, Whole Foods, Mother's, etc) you can go to their bulk section and pick up some "already shelled/roasted" seeds (usually Mexican Pepita "pumpkin" seeds.

Then you take these salted or unsalted versions and toss them in a hot skillet.  Warm them up (they might even "pop").  Toss them with some olive oil, chipotle chili powder, sucranat or coconut sugar.  Honestly that's all there is to it.

You might want to let them rest on a paper towel to absorb some of the olive oil.  Then start popping these yummy little goodies in your mouth.  Trust me, once you start you won't be able to stop. (*hint - that's why this recipe starts with just a cup of seeds; portion control)

Okay, here's the details:

• 1 cup Pumpkin Seeds
• 1-2 Tblspn Olive Oil
• 1 tsp Chipotle Chili powder
• 2 Tblspn Sucranat or Coconut Sugar

Heat a skillet and drop seeds in.  Heat them up, they may pop.  Turn heat down low, toss in oil, chili powder, sugar and stir until seeds are completely coated.  Pour out onto paper towel to drain off any excess oil.

*Note - I actually browned mine over the heat a little longer so the sugar became a bit caramelized.