Pumpkin Crunch

A favorite of Canyon Ranch guests.–Scott Uehlein

LC Sweetly Savory Note

It’s easy to knock back bowls of this by the handful, so best be aware of your surroundings at all times and not get all cocky and confident over your self-control. We know, people. We know.

Pumpkin Crunch

Glass bowls filled with pumpkin crunch--pumpkin seeds, dries cranberries, cinnamon and sugar
Scott Uehlein

Prep 10 mins
Cook 1 hr 5 mins
Total 1 hr 15 mins
5 from 1 vote
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  • 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 maple syrup
  • 1 1/4 cups dried cranberries


  • Preheat the oven to 300°F (150°C). Lightly spray a rimmed baking sheet with canola oil.
  • In a medium bowl, toss the pumpkin seeds with the canola oil until coated. Spread the pumpkin seeds on the baking sheet. Roast for 20 minutes or until almost dry.
  • Meanwhile, combine the cinnamon, nutmeg, and allspice in a small bowl.
  • Dump the warm roasted pumpkin seeds back into the bowl, add the maple syrup, and toss until well coated. Add the spices and toss to evenly coat. Return the pumpkin seeds mixture to the baking sheet and return the baking sheet to the oven. Roast the seeds, stirring occasionally and rotating the sheet several times to assure even roasting, for 15 minutes, or until dry. Check them often as they burn easily. Transfer the pumpkin seeds to a plate or a clean baking sheet and let cool completely, about 30 minutes. (You can keep the roasted spiced pumpkin seeds in a resealable plastic bag for up to several days.)
  • Just before serving, combine the pumpkin seeds with the dried cranberries in a Mason jar with a screw lid or your prettiest serving dish.
Print RecipeBuy the Canyon Ranch Nourish cookbook

Want it? Click it.

Recipe Testers’ Reviews

I’ve always liked pumpkin seeds and I make a special effort to toast some each fall during pumpkin season. This recipe comes together very quickly and I can imagine changing up the spices as well as the dried fruit. I’m not sure I liked the spice mix exactly as-is and would probably alter it the next time (going more heavily toward cinnamon). You could use up to 1 1/2 or maybe even 2 cups pumpkin seeds for the amount of syrup. If you like them spicier, then you’d just increase the spices.

Originally published June 22, 2009


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  1. 5 stars
    I finally made this today. It was easy to do and is so delicious I can’t stop eating it. I added 1/4 tsp ground ginger to the spices. I’m going to put a bowl of it out on the table on Thanksgiving Day. It will definitely be a hit. Thanks so much for the great recipe.

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