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The warm spices of holiday pies are mixed with seeds and a touch of salt for a sweet and savory snack to eat by the handful. It can be shared with any trick-or-treaters on the Halloween trail, since it won't set off peanut allergies.

This Story Originally Appeared On sunset.com

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Credit: Erin Kunkel

Recipe Summary test

total:
50 mins
Yield:
Makes 2 2/3 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°. Lightly oil a rimmed baking sheet.

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  • In a bowl, mix sugar, salt, and spices. Whisk in egg white and 2 tsp. oil. Stir in pumpkin and sunflower seeds.

  • Spread seeds in a thin single layer on baking sheet. Bake, stirring occasionally, until they begin to smell toasty and taste cooked, 15 to 20 minutes. Let cool on sheet until crisp, stirring occasionally so they don't stick.Make ahead: Up to 1 week, airtight at room temperature.

Nutrition Facts

97 calories; calories from fat 66%; protein 4.3g; fat 7g; saturated fat 1.1g; carbohydrates 4.8g; fiber 1.1g; sodium 95mg.
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