Don’t waste those pumpkin seeds!

Whether you’re making a Pumpkin Ale or Pumpkin Pie from scratch this Thanksgiving, don’t waste those tasty seeds!

Always on the look-out for recipes that could be improved with malt extract, I found this one and kicked it up a notch using Briess CBW® Sparkling Amber to give it a deep, caramel flavor. That’s a wonderfully warm, appealing flavor for any Thanksgiving feast or delightful snack. Pair it with your Pumpkin Ale or a Malted Milk Shake, and you’ll have plenty to be thankful for.

Candied Spiced Pumpkin Seeds


  • 2 cups pumpkin seeds
  • ¼ cup sugar
  • 1 tablespoon olive oil
  • 4 teaspoons CBW® Sparkling Amber LME
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ pinch ginger
  • ¼ pinch clove
  • ¼ pinch cardamom


  1. When gutting your pumpkin for pie, remove the seeds first. Rinse the seeds in a colander and drain. Then saute them in a medium skillet over medium heat, stirring frequently, for about 10 minutes or until puffed.
  2. Remove the skillet from the heat and add the sugar, olive oil, CBW® Sparkling Amber, salt, cinnamon, ginger, cloves and cardamom.
  3. Continue cooking for about 6 minutes, stirring constantly.
  4. Spread the pumpkin seeds out on a piece of parchment paper, separate using two forks and allow to cool completely.
  5. Enjoy this fall treat 😊 .
  6. Seeds can be stored in airtight containers for up to one month.

About Judie Giebel

Judie GiebelJudie has extensive experience with the malting and food ingredients divisions at Briess. Indepth knowledge of production processes, capabilities and scheduling, raw materials, quality control procedures, ingredient applications and new product development. Hands-on and applications development experience.

Posted in Cooking With Briess | Tagged .
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