Pumpkin Crunch

Pumpkin Crunch


5 people made this

I have been wanting to make my very own Pumpkin Crunch for some time, I find Mrs May's Pumpkin Crunch so addictive and so pricey that it was a matter of urgency...either I make it at home or go without, And going without wasn't an option, You will be so surprised just how much these rival the originals.

VanessaMiller Australian Capital Territory, Australia

Makes: 1 batch

  • 2 cups pepitas (pumpkin seeds)
  • 1/3 cup sesame seeds
  • 1 tablespoon sugar
  • 1/8 cup organic rice syrup
  • pinch salt, optional

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 170 degrees C. Line a slice tin with baking paper.
  2. In a dry frying pan over medium heat, add the pumpkin seeds and sesame seeds then dry fry until they start to pop, get crispy and are very lightly golden. Tip in to a bowl and set aside.
  3. In a small saucepan add the sugar and rice syrup then bring to a boil. Turn off when the sugar dissolves.
  4. Pour the mixture straight in to the bowl of seeds and mix to coat well.
  5. Pour into the prepared slice tin then press it all down firmly packing it in tightly.
  6. Place it into the oven for 15 minutes or until it starts to turn a light golden colour.
  7. Take it out and leave it to cool on the bench for 1 hour then cut into bite size pieces.


A tip for you so it doesn't stick on your hands is to put just a drop of olive oil or vegetable oil and rub hands together.

See it on my blog

Meals Without Squeals

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