Eating for Two: Candied Pumpkin Seeds

I expected pregnancy to mean constant, overwhelming, dramatic hunger. I'm growing a human being here—where is my sandwich? This has not, however, been the case for me. After all, most pregnant women need only about 300 extra calories a day. There have been a few one or two day stretches when I could think of nothing but food, and I'm pretty sure they were tied to growth spurts for baby. But that wasn't hunger so much as a strong urge, and I hope you will forgive my lack of delicacy, to stuff my face--an urge so strong I had trouble doing anything but preparing imaginary feasts for myself as I stared blankly at my computer--that passed soon enough.

Now that my unfettered sweet-eating (which was more about lack of willpower than my condition) is (somewhat) under control, I feel as if I'm eating pretty much the same way I always have, maybe slightly healthier and with a few more wholesome snacks than usual. I don't know if this is because I was already eating a huge amount of food and somehow exercising it off (dust collected on running shoes suggests no) or because I work at home and therefore can always have one of those snacks when I get hungry. My standbys are dried fruit, almonds, peanut butter, cheese, and sunflower seeds (which I don't actually like but are full of protein). This lineup is getting a little tired, though, so I think it might be time to make some candied pumpkin seeds. They don't have that much sugar in them, and pumpkin seeds are good for everyone.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

Eating for Two: Candied Pumpkin Seeds

About This Recipe

Yield:1/2 cup


  • 1/4 teaspoon cumin seeds
  • 2 teaspoons unsalted butter
  • 1/2 cup raw pumpkin seeds
  • 1 tablespoon granulated sugar
  • Generous pinch each of ground cinnamon, paprika, and cayenne pepper
  • 1 teaspoon honey
  • Kosher salt


  1. 1

    Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.

  2. 2

    Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them. Toss the pumpkin seeds to coat them well with the butter and cook a few minutes, until just after they begin to pop and color slightly.

  3. 3

    Turn off the heat and wait 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate and let them cool.


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