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.