In a small bowl, combine the sugar, cinnamon, ginger and nutmeg. In a separate bowl, whisk the egg white until foamy. Stir in the pumpkin seeds and the spice mixture. Spread the mixture in a single layer on a cookie sheet. Bake the seeds at 275F for 15 minutes. Then stir and continue to bake the seeds until dry, 10-15 minutes more. Store at room temperature. Makes 2 1/4 cups.
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1200 (66%)|
|Amt Per Serving||% DV|
|Total Fat 133.4g||178 %|
|Saturated Fat 25.3g||127 %|
|Monounsaturated Fat 41.4g|
|Polyunsanturated Fat 60.7g|
|Cholesterol 0mg||0 %|
|Sodium 107.5mg||4 %|
|Potassium 2416.3mg||64 %|
|Total Carbohydrate 108.6g||32 %|
|Dietary Fiber 12.9g||51 %|
|Sugars, other 95.7g|
|Protein 75g||107 %|
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Calories per serving: 1806
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