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Best Pumpkin Seed Recipes

Best Pumpkin Seed Recipes

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Top Rated Pumpkin Seed Recipes

I try to stay away from premade packaged trail mixes because they are often loaded with added sugar, salt, and sometimes even artificial colors and flavors. However, I am always making my own clean nut mix for an easy grab-and-go snack! Mix your favorite raw nuts and seeds with a few dried berries and throw them in a small Ziploc bag. This is a great energy-boosting snack when you need that extra push come 2 p.m.! Just be mindful of the portion size. Although nuts and seeds are super nutritious, they have a high calorie content, so it’s easy to overdo it. Fill each baggie with a handful of the nut mix, store them in the fridge (yes the fridge!) to keep them fresh, and stick to only one baggie per day.This recipe is provided by Jennifer Leah Gottlieb.

Make your regular warm, winter bowl of oatmeal even tastier and cozier by infusing it with those delicious pumpkin spice flavors.This recipe is courtesy of Food Network.

Squash, roasted grapes, pepitas, and so much flavor come together in this exquisite dish. This recipe is from the book PLANTLAB: Crafting the Future of Food by Matthew Kenney (Regan Arts).

Add parsley and olive oil to this healthy pumpkin soup to really make it shine. Recipe courtesy of Corrie Cooks.

Feta and sweet potato pair beautifully in this dinnertime pancake recipe, which is the ultimate marriage of sweet and savory. The best part? You don't even need to roast the sweet potatoes, you just grate them right into a bowl and mix them up with the other ingredients. These pancakes taste great with some thick Greek yogurt. For more healthy recipes like this one, visit Ashley's blog, Practical Cooking For One.

Chef Kyle Rourke at Red Star Tavern in Portland, Ore., shares his recipe for Pumpkin Seed Dip, perfect for the fall months. The even better part is that it's vegan and filled with nutrients, using avocado as a substitute for sour cream. They serve the dip with housemade sesame crackers and pickled vegetables.

Roasting beets accentuates their natural sweetness, while toasted pumpkin seeds and arugula bring forth contrasts in texture and flavor, respectively. Radishes are thrown in for good measure. I used candy-striped beets here, but you should buy whatever looks best.Click here to see the Not Just for Carving: 8 Pumpkin Recipes story.

If you're not adding pumpkin to your risotto, you're missing out on a perfect autumn dish.

A quick and easy salmon recipe to prepare for a weeknight meal. The toasted pumpkin seeds give it a nutty flavor and good crunch, but any other nuts could be easily substituted for the pumpkin seeds. Serve with wild rice, greens, or a lovely salad.Click here to see The New and Improved Farm-Raised Salmon story.

My co-workers often tease me that almost every dish I make includes feta and tomatoes. While they are mostly right, I opted to use sweet, tiny Champagne grapes in lieu of tomatoes for this recipe. Though they are difficult to eat off the stem, they provide a tiny burst of flavor in each bite that nicely balances the tangy feta, while the pumpkin seeds offer a satisfying "crunch."Click here to see 7 Ideas for Fall Salads.

These Chinese Five Spice Pumpkin Seeds pack a punch with the spice's aromatic flavors.

My co-workers often tease me that almost every dish I make includes feta and tomatoes. Though they are difficult to eat off the stem, they provide a tiny burst of flavor in each bite that nicely balances the tangy feta.

Spooky Seeds for Halloween

Planning on carving a Jack-O-Lantern this Halloween? Don't waste the guts of your pumpkin by tossing them away. This round-up will turn those seeds into a party snack so delicious, they'll petrify your taste buds. First up, Crispy Toasted Pumpkin Seeds »

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How to Roast the Perfect Pumpkin Seed

Once you've nailed the perfect pumpkin seed recipe, you can opt for a simple salty crunch or jazz them up with other spicy seasonings. Follow this step-by-step guide for roasting the perfect pumpkin seed »

5 Drinks and a Snack Hack

The best way to haunt your happy hour this Halloween? With the perfect sips and snacks, of course. These mind-blowing video hacks will leave every last guest and ghoul impressed. Watch the video »

A Little Sweet, A Little Spicy

Every true fright fest must have some sweet and spicy nosh. So why not kill two birds with one stone, and provide a snack with all the flavors you crave? Get the job done with this Sweet & Spicy Pumpkin Seed Recipe »

High Energy Snack Mix

Your trick-or-treaters will need some sustenance to keep their spook going all night long. Supply them with nosh that has more nutrients than candy, like this High Energy Snack Mix »

Rosemary Garlic Pumpkin Seeds

The best way to keep the vampires at bay this Halloween? With a delicious garlicky snack, like these unbeatable Rosemary Garlic Pumpkin Seeds »

Pumpkin Seed Bread

No Halloween dinner is complete without some spooky sides. Your devilish diners will be begging for seconds when you pair your main dish with this Pumpkin Seed Bread »

Pumpkin Spice Seeds

Move over pumpkin spice lattes &mdash we're infusing fall's "it" flavor into our seeds for the ultimate salty-sweet snack. Start munching »

Jolie loves all things food, especially bacon.

How To Make Pumpkin Seeds To Eat Review

How To Make Pumpkin Seeds To Eat. The simplest way to eat pumpkin seeds is to eat them raw. If you carve open a whole pumpkin, you'll find them surrounded by orange, stringy flesh.many people scoop out the whole seeds and roast them — shell and all — as a snack.

how to make pumpkin seeds to eat, Image source from

Clean your pumpkin seeds well: Preheat the oven to 300 degrees f.

8 Absolutely Delicious Ways To Eat Pumpkin Seeds Pumpkin

With the right seasoning and toasting, those pumpkin seeds can make a healthy and tasty snack for your. To make it you will need 2 cups of pumpkin seeds, 1/4 teaspoon of sea salt, 3 cloves of garlic, 1 cup of chopped coriander, 2 tablespoons of lemon juice and 6 tablespoons of extra virgin olive oil.

Reinvented pumpkin seeds 5 ways food network recipes. The simplest way to eat pumpkin seeds is to eat them raw.

Homemade baked cinnamon sugar pumpkin seeds recipe dont. If you carve open a whole pumpkin, you'll find them surrounded by orange, stringy flesh.many people scoop out the whole.

My mans brined pumpkin seeds twitchetts in 2020 easy. Clean your pumpkin seeds well:

Roasted pumpkin seeds recipe pumpkin seed recipes. Preheat the oven to 300 degrees f.

How to make pumpkin seeds at home desiree nielsen. With the right seasoning and toasting, those pumpkin seeds can make a healthy and tasty snack for your.

Homemade roasted pumpkin seeds with a little sugar n spice. To make it you will need 2 cups of pumpkin seeds, 1/4 teaspoon of sea salt, 3 cloves of garlic, 1 cup of chopped coriander,.

How To Make Pumpkin Seeds To Eat Review

Roast the seeds for 15 minutes and allow to cool.Melt the butter and mix it with the dried pumpkin seeds in a bowl.Spread the pumpkin seeds on a baking tray and combine with the salt and 2 tablespoons of olive oil.You’ll save money, minimize food waste and get a delicious snack out of the.

Step 2, clean the seeds:They’re also incredibly easy to make at home.Spread seeds out on a baking sheet and allow them to sit out overnight to dry.Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.

Use a metal spoon to scoop out the pumpkin seeds.Over the years, i’ve had a time or two when i didn’t clean the seeds well enough and they really don’t turn out as well.If you want to cook pumpkin seeds before you eat them, spread them out on a baking sheet and roast them in the oven for 20 minutes at 375 °f.Roasted pumpkin seeds are a nutritious and tasty treat.

Along with fresh fruit in the morning, tossing some pumpkin seeds into your oatmeal can make it an even healthier meal.Toss the pumpkin seeds in this mixture until they are evenly coated.To roast them, toss them in olive oil or melted butter, plus salt, pepper, and any other seasonings you desire.Pumpkin seeds can be eaten raw but taste especially delicious roasted.

I did make the following adjustments per other reviews:For best results, do it just after you've scooped out the seeds from the pumpkin and before the pulp has dried.You can also season pumpkin seeds with things like cinnamon, sea salt, pepper, and nutmeg to give them more flavor.If you’re wondering how to roast raw pumpkin seeds, here’s the breakdown.

Roasted pumpkin seeds full recipe.Before you roast the seeds, you first have to separate them from their nest of gooey, pulpy fibers.Place one cup of fresh pumpkin seeds in a glass bowl with enough filtered water to cover.Pumpkin seeds make a delicious snack when you’re on the go and you can experiment with the flavourings.

Step 1, seed the pumpkin:There are dozens of ways to use pumpkin seeds , whether you snack on them straight from the sheet pan, toss them on salads or add them to granola.While you can eat the pumpkin seeds you get from carving a pumpkin, there’s a process involved to make them edible.1) i boiled the seeds in salted water for 20 minutes (it really does clean the seeds well,) 2) i then laid them out on a cookie sheet overnight to dry, 3) the next morning i mixed them with 1 tablespoon salt, 1 tablespoon melted butter and 1 tablespoon olive oil and 4) i spread the coated seeds on a cookie sheet and.

Also, note that pumpkin seeds have a pale orange shell.Toss the drained seeds with a little oil, some seasoning and spread evenly across a large baking sheetMaking your own roasted pumpkin seeds is really easy, but there are three steps that are most important:You won’t regret it making homemade pumpkin seeds.

The Best Pumpkin Seed Recipe Ever

Roasted pumpkin seeds are the guilty pleasure that isn’t guilty at all. High in antioxidants and fiber, you really don’t need to feel bad about downing a few massive handfuls of this fall inspired recipe. Today we’re going to show you how to perfectly cook pumpkin seeds. It’s super easy, and with just a touch of olive oil and seasoning, these crispy bites of deliciousness come to life.

Pumpkin seeds are a healthy snack with many benefits and fit into just about every dietary lifestyle. They are vegan, gluten free, keto and low net carb (in moderation), and paleo. So once you get done carving your pumpkin, break out this pumpkin seed recipe, and thank us later!

Roasted Pumpkin Seed Ingredients:

1 Cup Fresh Pumpkin Seeds

Salt, Garlic Powder, and Paprika To Taste


Start by thoroughly rinsing the pulp off of your fresh pumpkin seeds. Then let air dry or pat down with paper towel until almost completely dry.

Then put the seeds in small bowl and toss them with the olive oil until they are all lightly coated.

Spread the seeds out evenly on a baking sheet. Then season, getting a little but of salt, garlic powder, and paprika on each seed.

Place in oven and roast for 15 minutes or until very lightly browned. Longer if you want them extra crispy.

A Recipe for the BEST Pumpkin Seeds

I have been trying to perfect pumpkins seeds for years. Every year, since I can remember, I would try something different for the perfectly salted, crunchy seed. I will tell you that it finally happend a few years ago and I am going to share the amazing recipe with you. Since, I am not very consistent at recording recipes as they develop, I have accumulated plenty of unintentionally secret recipes. I love to cook and sometimes a good thing happens but often I finish cooking having no clue how I got there. However, with these pumpkin seeds it’s different. They are so simple yet so hard to perfect until now.

1-After you carve out all the guts, remove as much of the big stuff as possible but don’t get really crazy trying to pick out all the orange slime. Most if it will come off in the next step.

2-Soak them in big bowl of salty water overnight. Make sure to give them some breathing room so that the slimy stuff has somewhere to go. If the slime has room, most of it will sink to the bottom.

3-See how all the stuff came off :-). Lay out paper towels, 2-3 layers on top of one another and like farmers with cranberries, skim the pumpkin seeds off the top removing any leftover guts that remain. Place them on the paper towels in one layer to allow the seeds to dry for about 2 hours. If the paper towel becomes too wet, rotate them to a dry one. Discard the rest of the orange slime, water and leftover chunks. *Sorry I took the picture before I spread them out on the paper towel. Ideally, the seeds will only be comprised of one layer without overlap.

4-After they are dry, remove them from the paper towels -this can be tough sometimes because they may stick to the towel. Put them in a bowl and coat them with your choice of oil. I use whatever I have but this time it was EVOO. *DO NOT SALT THEM YET

5-Pour them onto a sheet pan in one layer and now is the time to salt. I like regular table salt because the small seeds pair well with the small salt grains. Be creative and try whatever spice you like. This time I tried Tajin and if you don’t know it…look it up and find it (thanks Tracy). The flavors. Whatever you chose, now is the time to sprinkle it on-don’t be shy.

6-No need to preheat the oven, set it to 250 degrees and put them in. After about 30 minutes or when they start to brown turn the oven to 200 and just like Elsa-let it go. If they’re getting too brown in a 200 degree oven, turn it down to 180 and continue to – let it go… think dehydrated fruits.

The time varies to finish but to give you an idea, these seeds were in the oven for about 3 hours. Feel free to stir them around periodically as well. Just keep checking them by tasting for crispness. You’ll know when they are just right. They are BEST when they are warm out of the oven! Enjoy.

Traditional Pumpkin Seeds

  • 2 cups pumpkin seeds, washed
  • 1 tablespoon olive oil
  • 1/2 tsp salt, more or less to taste
  • 1/2 freshly ground pepper – peppercorn is also great to use
  1. Preheat oven to 300*F.
  2. Line cookie sheet with foil or parchment paper.
  3. Combine all ingredients and spread in a single layer on prepared sheet pan.
  4. Bake for 20 minutes, mixing seed mixture after 10 minutes.
  5. Seeds should be golden and crunchy. Bake longer if needed
    **Store in an air tight container for up to 3 months.


1. Simply scoop out the seeds if you carved the pumpkin for Halloween. If you're starting with a pumpkin that's intact, cut it in half then scoop out the seeds.

2. Rinse the seeds until clean, and spread on a baking sheet lined with parchment paper. Preheat the oven to 350 degrees F. Place the seeds in the oven while it's preheating to dry them.

3. Once dry, remove them from the oven and toss with coconut oil until coated. Place them back in the oven for 10 minutes.

4. While the seeds are roasting, melt butter in a pan over the stove on low heat. Add the brown sugar, and combine until smooth.

How to roast pumpkin seeds (and other winter squash seeds)

Don’t throw away those seeds, here’s how we turn them into a delicious snack!

After scooping out the seeds, they’re going to be a bit messy. To clean them, throw them into a bowl of cold water. Swish the seeds around a bit then as they float to the top, take them out.

They’re mostly clean at this point, which is fine because they have one more chance to clean up. Add the mostly clean seeds to a pot of boiling salted water. Then simmer for about 5 minutes. This cleans the seeds and seasons them — like how adding salt to the boiling water seasons pasta.

Drain and rinse the seeds. Pull away any extra bits of pumpkin left then dry them as well as you can. The more dry the seeds are, the better they will roast.

Toss the dry seeds with some oil — use olive oil, coconut oil or a nut oil like walnut. Add a sprinkle of spice — we used harissa in the photo, but curry or chili powder are also wonderful. Spread the seeds into one layer and roast until crisp and browned around the edges.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

Flax, Sunflower, and Pumpkin Seed Butter

  • 1 cup pumpkin seeds (raw)
  • ½ cup sunflower seeds (raw)
  • ¼ cup flax seeds (ground)
  • ¼ cup plant oil (pumpkin seed, safflower, canola, or sunflower)
  • Salt to taste (optional)
  • Sweetener, like honey or agave syrup (optional)
  1. Roast sunflower and pumpkin seeds.
    Be sure to stir frequently and remove from heat when the seeds become fragrant. Let the seeds cool.
  2. Combine sunflower and pumpkin seeds with ground flax seeds in a food processor.
    Process for about a minute slowly pouring the oil into the mix.
  3. Process for 5 more minutes until the mixture becomes smooth
  4. Taste and add salt or sweetener if desired.

October recipes: 10 tasty ways to use pumpkin seeds

GRAND RAPIDS, Mich. (WOTV)- Wednesday, Oct. 7 is National Pumpkin Seed Day! Instead of popping seeds in the oven to roast or gutting and tossing them in the trash, why not get creative this season? Pumpkin seeds may seem simplistic, but they can spice up your fall dishes and recipes tremendously!

It’s time to grab your pumpkins and take a look at these recipes using pumpkin seeds!

Recipe from the Tasting Table Test Kitchen

Yield: 12 ounces

Prep Time: 10 minutes, plus cooling time

Cook Time: 20 minutes

Total Time: 30 minutes, plus cooling time


3 tablespoons unsalted butter

1 cup raw shelled pumpkin seeds (pepitas)


1. Using a wooden spoon, stir the sugar, corn syrup and water in a medium heavy-bottom saucepan over medium-high heat until the sugar melts, about 3 minutes. Adjust the heat to medium-low and continue to stir until the sugar has become a light golden brown color, about 12 to 14 minutes. Add the butter and allow it to melt, then add the pumpkin seeds. Cook, stirring constantly, until golden brown, about 3 minutes. Add the baking soda, salt, cinnamon and cayenne and stir for 1 minute.

2. Pour the brittle mixture onto a parchment-lined baking sheet coated with nonstick spray. Spread the brittle into an even layer using a rubber spatula. Sprinkle the coarse sea salt on top of the brittle and allow to cool at room temperature until completely hardened, about 1 hour. Once cooled, break into bite-size pieces. Make ahead: Brittle can be made 1 week in advance and stored in an airtight container.


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