Pumpkin Crunch

A favorite of Canyon Ranch guests.–Scott Uehlein

Pumpkin Crunch Recipe

  • Quick Glance
  • 10 M
  • 1 H, 15 M
  • Makes ten (1/4-cup) servings


  • 1 cup pumpkin seeds
  • 1 1/2 teaspoons canola oil
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon sea salt
  • 2 tablespoons pure maple syrup
  • 1 1/4 cups dried cranberries


  • 1. Preheat oven to 300°F (150°C). Lightly spray a baking sheet with canola oil. In a small bowl, toss pumpkin seeds with canola oil and evenly spread coated seeds on the baking sheet. Roast for 20 minutes or until almost dry.
  • 2. Place pumpkin seeds in a medium bowl and mix in maple syrup until coated. Combine spices in a small bowl and add to pumpkin seeds. Stir to combine.
  • 3. Return to baking sheet and return sheet to oven. Turn pan several times to assure even roasting and check frequently – seeds burn easily. Roast for 15 minutes, or until dry, stirring occasionally.
  • 4. Set aside until completely cool, for about 30 minutes. In a large bowl, combine seeds with dried cranberries.
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