I love experimenting with tasty holiday treats this time of year! And one of my favorites is the Pumpkin Spice Pepita Crackle recipe (with optional tangerine frosting). This healthy and easy snack is perfect for fall/winter and is sure to be a favorite with the kids. A delicious homemade sweet, this recipe is vegan and includes ingredients that are beneficial to the immune system and are also good for brain health and prostate health.
Pumpkin Spice Pepita Crackle with Optional Tangerine Frosting
- 3 and 3/4 cups Powdered Sugar
- 3 Tbsp Vegan Butter
- 4 Tbsp Soy Milk (Use less to create an icing that is less thick)
- 2 tsp Vanilla Extract
Add the powdered sugar, vegan butter, half of the soy milk, and vanilla extract to a mixing bowl. Use an electric mixer – starting at a low speed – to blend, gradually increasing the speed to ensure everything is fully mixed. Add the rest of the soy milk in slowly until the icing is perfectly smooth and thick. Set frosting aside to chill in the fridge.
- 2 cups raw pumpkin seeds
- 2 tsp. ground cinnamon
- 2 tsp.Ginger
- 2 tsp.Cardamom
- 2 tsp.Nutmeg
- 1 tsp.Clove
- 1/3 cup pure maple syrup or maple crystals
Preheat the oven to 325° and line a rimmed baking sheet with parchment paper.
In a large bowl, combine the pumpkin seeds with everything but the maple syrup. Once mixed well, add maple syrup – stirring mixture until well coated.
Place pumpkin seed mixture on a baking sheet and press into an even layer about ⅛-inch thick. Use a piece of parchment paper to flatten the seeds, press the middle so it’s a bit thinner than the edges to prevent burning.
Bake for 30 minutes or until lightly brown.
Remove from oven and cool completely until crisp.
Once crispy, break into large pieces and serve with icing.