This recipe, along with other sizzling holiday snacks, can be found in the article
1 egg white
2 teaspoons commercial Cajun seasoning powder
1 teaspoon safflower oil
8 ounces shelled, unsalted pumpkin seeds
1 teaspoon salt
8 ounces lite cream cheese, softened
Cayenne powder to taste
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the egg white, cajun seasoning, and safflower oil. Add the pumpkin seeds and stir to coat. Spread the seeds on a non-stick baking sheet, and sprinkle with the salt. Bake the seeds for 15 minutes, stirring every 5 minutes.
Remove the seeds from the oven and let sit for 5 minutes. Place them in the refrigerator if you need them to cook down quickly.
Place the softened brick of lite cream cheese in a medium mixing bowl. Stir the seeds into the cream cheese and then place the mixture into a small, attractive serving dish. Place the dish on a platter and then put the crackers around the dish.