Dehydrated Recipes

Dehydrated Cinnamon Pumpkin Seed | Commercial Dehydrators

This Cinnamon Pumpkin Seeds recipe is the perfect sweet and salty fall snack. Don't throw away the seeds when you carve pumpkins this year! Save them and make this recipe for the perfect sweet and salty fall snack!

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Serves
4
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
24 hours
Ingredients
  • 1 large-size pumpkin, remove the seeds
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon ginger
Ingredients
macros
  • 1 large-size pumpkin, remove the seeds
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon ginger
Instructions
  1. Wash pumpkin seeds clean; soak seeds in a bowl filled with water overnight. Drain seeds and use paper towel to dry off liquid.
  2. Combine with all other ingredients in a bowl and mix well.
  3. Line dehydrator trays with sheets. Spread pumpkin seeds on tray in a single layer. Dehydrate at 150°F (66°C) for 18 to 24 hours or until crispy.
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Machine recommendation
Main image
Prep time icon
Serves
4
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
24 hours
Ingredients
  • 1 large-size pumpkin, remove the seeds
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon ginger
Ingredients
macros
  • 1 large-size pumpkin, remove the seeds
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/8 teaspoon ginger
Instructions
  1. Wash pumpkin seeds clean; soak seeds in a bowl filled with water overnight. Drain seeds and use paper towel to dry off liquid.
  2. Combine with all other ingredients in a bowl and mix well.
  3. Line dehydrator trays with sheets. Spread pumpkin seeds on tray in a single layer. Dehydrate at 150°F (66°C) for 18 to 24 hours or until crispy.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/