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Pumpkin seeds

Nuts & seeds · Seeds

Pumpkin seeds

Flat green kernels (pepitas) from pumpkins and squash; toasted for snacks, salads, moles and breads.

Also called: pepitas, kabak çekirdeği

A kind of seeds

10 recipes with it

Photo: Dmitry Makeev, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Pumpkin seeds are sold either whole in their cream-white hulls or as hulled, flat, dark-green kernels called pepitas (often from hull-less varieties). They are larger and greener in flavour than sunflower seeds. Toasted pepitas puff slightly and turn crunchy.

Cucurbita pepo

How it’s used

  • Ground into Mexican pipián and green mole
  • Toasted and scattered over soups and salads
  • Baked into breads, granola and crackers
  • Eaten roasted and salted

Characteristics

Taste
Nutty and slightly grassy.
Texture
Crunchy when toasted.
When cooked
Pop and jump in a hot pan; toast over medium heat.
Sold as
whole, ground
Cooking uses
Usually eaten raw, Used as a garnish, Suitable for baking, Used for thickening

Storage

Cool, dry and dark. Keep airtight in a cool, dark place; refrigerate for longer storage.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
559 kcal
Protein
30.23 g
Carbohydrate
10.71 g
Fat
49.05 g
Fibre
6 g
Sugars
1.4 g

USDA FoodData Central: Seeds, pumpkin and squash seed kernels, dried.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

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