Put the dried seeds in a bowl and pour the melted butter, pumpkin spice milk, and maple syrup over the seeds. Stir to coat well.
Spread the seeds onto parchment lined baking sheets and sprinkle lightly with salt. Put in 275 degree oven for 30-45 mins (or until the seeds look golden brown), stirring every 15-20 mins. After the seeds have cooled, break up with hands.
Store the seeds in an airtight container at room temperature.
For pumpkin spice filling combine pudding mix and pumpkin spice milk according to package directions.
Pour pumpkin spice filling into tart and refrigerate until set. Then garnish with Prairie Farms Whipped Cream and maple roasted pumpkin seeds.
There is no Nutrition Label for this recipe yet.
Recipes with Pumpkin spice Milk. Halloween, Thanksgiving. Spicy pumpkin pie, pumpkin tartlets with whipped cream & pumpkin seeds, pumpkin coffee with cinnamon and whipped cream