Fall is the time to harvest pumpkins. Between carving pumpkins for Halloween and preparing dishes with pumpkins, I am sure you have tons of pumpkin seeds. Don’t worry because you are in the right place. I have so many recipes for using those seeds. One of the preparations I often do is to prepare a Pumpkin Seed Pesto for the pasta, with fresh basil and garlic. Also, I make Pumpkin Seed Granola and homemade energy bars. I like to sprinkle pumpkin seeds in yogurt, kefir, salads, and soups. Also, of course, I prepare Roasted Pumpkin Seeds, giving them different flavors, sometimes in bags with pumpkin seeds for trail mix. And I like to crust pumpkin seeds and mix them into the breadcrumbs to cover chicken and fish.
If you like these ideas, continue reading my pumpkin seeds recipe list.
Roasted Pumpkin Seed Snack: My Best Recipe
Season pumpkin seeds with your favorite spices, such as garlic powder, paprika, and a touch of salt. Roast them in the oven until they are golden and crispy for a tasty and healthy snack. Roasted pumpkin seeds are a popular and delicious snack that’s perfect for the fall season. Here’s a simple and tasty recipe for roasted pumpkin seeds:
Ingredients to Prepare Roasted Pumpkin Seeds for Snacks
- Pumpkin seeds (from a pumpkin)
- Olive oil or melted butter
- Salt, to taste
- Optional seasonings (such as garlic powder, paprika, cayenne pepper, or cinnamon, depending on your preference)
Prepare the Pumpkin Seeds:
Start by removing the seeds from a fresh pumpkin. You can do this by scooping out the seeds and separating them from the pumpkin flesh and strings. Rinse the seeds in a colander under cold water to remove any remaining pulp.
To prepare salted water for boiling pumpkin seeds, you can use a ratio of about 1/4 cup of salt for every 2 quarts (1/2 gallon) of water. This ratio is a good starting point and provides a sufficiently salty solution for boiling pumpkin seeds. If you prefer a milder or stronger salt flavor, you can adjust the amount of salt accordingly.
Boiling the Pumpkin Seeds is Optional. Here are the steps to make the salted water.
Ingredients for Boil the Pumpkin Seeds
- 1/4 cup of salt
- 2 quarts (1/2 gallon) of water
In a large saucepan, bring 2 quarts (1/2 gallon) of water to a boil.
Add 1/4 cup of salt to the boiling water. Stir the water to dissolve the salt.
Once the salt is completely dissolved, you can add your cleaned pumpkin seeds to the boiling salt water.
Allow the seeds to simmer in the salted water for about 10 minutes. This process can help make the seeds less tough and more flavorful.
After boiling, drain the seeds and proceed with the steps to dry and roast them according to your roasted pumpkin seeds recipe.
Remember that the salted water is optional, and you can adjust the salt quantity to suit your personal taste. Some people prefer their roasted pumpkin seeds with a stronger salt flavor, while others like them less salty. Adjust the salt to your liking while keeping in mind that it’s always easier to add more salt later if needed than to remove excess salt.
Boiling the seeds in salted water can help make them less tough and more tender. Fill a saucepan with water and add a couple of teaspoons of salt for each cup of seeds. Bring the water to a boil, add the seeds, and let them simmer for about 10 minutes. This step is optional but can enhance the texture.
Dry the Pumpkin Seeds:
After boiling (or if you skip the boiling step), spread the seeds on a clean kitchen towel or paper towel and pat them dry. They should be as dry as possible to help them roast evenly.
Season the Seeds:
Preheat your oven to 300°F (150°C). Place the dried seeds in a bowl and drizzle them with a bit of olive oil or melted butter. Toss the seeds to coat them evenly with the oil. You can also sprinkle them with salt and any other seasonings you prefer, such as garlic powder, paprika, cayenne pepper, or cinnamon, for a sweet variation.
Methods To Roast Pumpkin Seeds
Roasting pumpkin seeds can be done in various ways, allowing you to experiment with flavors and textures. Here are a few different methods to roast pumpkin seeds:
Roast the Pumpkin Seeds
Spread the seasoned pumpkin seeds in a single layer on a baking sheet. You can line the sheet with parchment paper for easy cleanup. Then, toss them in oil and seasonings and roast them in the oven at 300°F (150°C) for approximately 20-30 minutes, as in the traditional method.
Roast in the Air Fryer
Air Fry the Pumpkin Seeds
Air Fryer Pumpkin Seeds is another option. Preheat your air fryer to 350°F (180°C). Spread the seasoned pumpkin seeds in a single layer in the air fryer basket. You may need to do this in batches if your air fryer has a smaller capacity.
Then, roast the seeds in the preheated air fryer for about 10-15 minutes, shaking the basket or tossing the seeds occasionally for even cooking. Keep a close eye on them, as air fryers can roast seeds quickly.
Stovetop Pan Roasting
Heat a dry skillet over medium heat. Toss the cleaned and dried pumpkin seeds in the skillet and stir frequently until they start to brown and pop, which should take around 5-7 minutes.
Drizzle a bit of oil or melted butter over the seeds and add seasonings. Continue to stir until they are golden and crispy.
Cool and Enjoy:
Once the seeds are roasted to your desired level of crispiness, remove them from the oven and let them cool. They will become crispier as they cool down. Store them in an airtight container, and enjoy your homemade roasted pumpkin seeds as a tasty and nutritious snack.
You can customize this recipe by adding your favorite seasonings or spices, so feel free to get creative and make these roasted pumpkin seeds your own. Enjoy!
Certainly! Pumpkins are a versatile ingredient that can be used in various dishes, both savory and sweet. Here are some delicious pumpkin recipes:
Pumpkin seeds, also known as pepitas, are not only a healthy and nutritious snack but can also be used in a variety of recipes. Here are some delicious recipes that feature pumpkin seeds:
Homemade Energy Bars with Pumpkin Seeds
Mix pumpkin seeds with rolled oats, dried fruits, nut butter, and honey to make homemade energy bars. Press the mixture into a pan, chill, and cut into bars for a quick and nutritious snack.
Pumpkin seeds are a versatile ingredient that can add a pleasant crunch and nutty flavor to a wide range of dishes and snacks. Get creative and incorporate them into your favorite recipes for added texture and nutrition.
Homemade energy bars with pumpkin seeds are a nutritious and convenient snack for on-the-go or a quick boost of energy. Here’s a simple recipe for making these bars:
- 1 cup rolled oats
- 1/2 cup pumpkin seeds (pepitas), toasted
- 1/2 cup dried fruits (e.g., chopped dates, raisins, apricots, cranberries, or a mix)
- 1/2 cup nut butter (e.g., almond, peanut, or cashew butter)
- 1/3 cup honey or maple syrup (for sweetness and binding)
- 1/4 cup unsweetened shredded coconut (optional)
- 1/2 teaspoon vanilla extract (optional)
- A pinch of salt (optional)
Prepare the Pumpkin Seeds:
Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently, until they are lightly browned and fragrant. Remove from the heat and set aside.
Combine Dry Ingredients:
In a large bowl, combine the rolled oats, toasted pumpkin seeds, and dried fruits. If you’re using shredded coconut, add it as well. The dried fruits can be chopped into smaller pieces if they are large.
Warm Nut Butter and Sweetener:
In a small saucepan over low heat, warm the nut butter and honey (or maple syrup), stirring until they are well combined and the mixture is smooth. You can also add a pinch of salt and vanilla extract for extra flavor if you like.
Combine Wet and Dry Ingredients:
Pour the warm nut butter and sweetener mixture over the dry ingredients in the bowl. Stir everything together until the mixture is well coated and sticks together.
Press into a Pan:
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper. Transfer the mixture to the pan and press it down firmly and evenly using the back of a spoon or your hands. Make sure it’s tightly packed.
Chill and Set:
Place the pan in the refrigerator and let the mixture chill for at least 1-2 hours or until it has set and hardened.
Cut into Bars:
Once the mixture is set, remove it from the refrigerator and use the parchment paper to lift the whole bar out of the pan. Place it on a cutting board and cut it into your desired bar sizes.
Individually wrap the bars in plastic wrap or store them in an airtight container. Keep them in the refrigerator for a longer shelf life or at room temperature for a few days.
These homemade energy bars with pumpkin seeds are a nutritious and satisfying snack. You can customize the ingredients by adding other nuts, seeds, or flavors to suit your taste. Enjoy them as a quick and healthy pick-me-up during your busy day.
Soup with Pumpkin Seeds
Top your soups, like butternut squash soup or tomato soup, with a sprinkle of roasted pumpkin seeds for an extra layer of flavor and crunch.
A classic pumpkin soup is a comforting and flavorful option for the fall season. You can make it creamy or broth-based and season it with herbs and spices like nutmeg and cinnamon.
One of the most beloved pumpkin soup recipes is a classic creamy pumpkin soup. Here’s a delicious and straightforward recipe to make a comforting bowl of pumpkin soup:
Ingredients for a Pumpkin Soup with Seeds
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree or 2 cups homemade pumpkin puree
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Salt and pepper, to taste
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- Optional toppings: toasted pumpkin seeds, croutons, a drizzle of cream, or a sprinkle of fresh herbs like parsley or chives
Instructions to Prepare the Best Pumpkin Soup
In a large pot, melt the butter or heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté for about 5 minutes, or until the onions are soft and translucent.
Add the pumpkin puree and stir well to combine with the onions and garlic.
Pour in the vegetable or chicken broth, stirring to incorporate the ingredients fully.
Add the ground cumin, nutmeg, cinnamon, and ginger. Season with salt and pepper to taste.
Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, allowing the flavors to meld together.
Using an immersion blender or in batches in a countertop blender (carefully, as the soup will be hot), blend the soup until it is smooth and creamy.
Return the soup to the pot and stir in the heavy cream or coconut milk. Heat the soup over low heat, but do not bring it to a boil once you’ve added the dairy or dairy substitute.
Taste the soup and adjust the seasonings if necessary.
Serve the pumpkin soup hot, garnished with your choice of toppings, such as toasted pumpkin seeds, croutons, a drizzle of cream, or fresh herbs.
Enjoy your homemade creamy pumpkin soup, which is perfect for chilly autumn days and can be a great starter for Thanksgiving dinner or any fall gathering!
Pumpkin Seed Pesto
Blend toasted pumpkin seeds with fresh basil, garlic, Parmesan cheese, olive oil, and a squeeze of lemon juice to make a tasty pumpkin seed pesto. Serve it with pasta, spread it on sandwiches, or use it as a dip.
Pumpkin seed pesto is a delightful twist on traditional pesto. It can be used in various dishes like pasta, sandwiches, or as a dip. Here’s how to prepare a delicious pumpkin seed pesto:
- 1 cup toasted pumpkin seeds (pepitas)
- 2 cups fresh basil leaves, packed
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Salt and black pepper, to taste
Toast the Pumpkin Seeds:
In a dry skillet over medium-low heat, toast the pumpkin seeds, stirring frequently until they become fragrant and lightly browned. This should take about 5-7 minutes. Be careful not to burn them. Remove the seeds from the heat and let them cool.
Prepare the Basil:
Wash and dry the fresh basil leaves. It’s essential to have them as dry as possible to avoid a watery pesto.
In a food processor, add the toasted pumpkin seeds, basil leaves, garlic, and grated Parmesan cheese. Pulse the mixture a few times to break down the ingredients.
Add Olive Oil and Lemon Juice:
With the food processor running, slowly drizzle in the extra-virgin olive oil and add the lemon juice. Continue to process until the pesto reaches your desired consistency. You can make it as smooth or chunky as you prefer.
Season and Adjust:
Taste the pesto and season it with salt and black pepper to your liking. Keep in mind that the Parmesan cheese is already salty, so be conservative with the salt until you’ve tasted it.
Serve or Store:
Use the pumpkin seed pesto immediately in your favorite dishes or store it for later use. If you’re storing it, transfer it to an airtight container and drizzle a thin layer of olive oil on top to help preserve the color and freshness. It can be kept in the refrigerator for several days.
You can use pumpkin seed pesto as a sauce for pasta, a spread on sandwiches or wraps, or as a dip for fresh vegetables or bread. Its nutty flavor and vibrant green color make it a versatile and delicious addition to your culinary repertoire.
These are just a few ideas to get you started, but there are countless ways to incorporate pumpkin into your cooking. Whether you’re looking for sweet or savory dishes, pumpkin is a versatile ingredient that can add a taste of autumn to your meals.
Pumpkin Seed Granola
Incorporate pumpkin seeds into your homemade granola. Mix them with oats, honey or maple syrup, dried fruits, and your choice of nuts for a nutritious and crunchy breakfast option.
Pumpkin Seed Trail Mix
Create a custom trail mix by combining pumpkin seeds with a variety of nuts, dried fruits, and a touch of dark chocolate for a healthy and energizing snack.
Pumpkin Seed Brittle
Make a sweet and crunchy pumpkin seed brittle by melting sugar, stirring in toasted pumpkin seeds, and spreading the mixture on a baking sheet to harden. Once it cools, break it into pieces for a delicious treat.
Sprinkle roasted or toasted pumpkin seeds over salads for added texture and a nutty flavor. They pair well with greens, roasted vegetables, and vinaigrette dressings.
Pumpkin Seed Crusted for Crispy Breaded Chicken and Fish
Crush pumpkin seeds and use them as a coating for chicken or fish. Dip the protein in the egg, then press the seeds onto the surface. Bake or pan-fry for a crunchy and flavorful crust. I like the texture. It is super crispy, and it is one of my favorite ways to prepare a crispy breaded chicken and fish.
Layer pumpkin seeds, yogurt, and fresh berries in a glass to create a wholesome and crunchy parfait. Drizzle honey or maple syrup for added sweetness.
Add pumpkin seeds to your favorite baked goods, such as muffins, bread, or cookies, for a delightful nutty texture.
What to Do with The Pumpkin Parts After Carving for Halloween?
After carving your pumpkins for Halloween, there are several fun and useful things you can do with the pumpkin parts and remnants to minimize waste and enjoy the full benefits of your Halloween decorations. Here are some ideas:
Roast Pumpkin Seeds: Don’t throw away the pumpkin seeds! Clean them, remove any pulp, rinse them, and then roast them with your favorite seasonings for a tasty and nutritious snack.
Make Pumpkin Puree: If you’ve carved a large pumpkin, you can scoop out the flesh and turn it into pumpkin puree. This can be used in a variety of recipes, such as pumpkin pie, pumpkin bread, or pumpkin soup.
Create Pumpkin Decorations: Instead of throwing away the carved pieces, use them to create additional Halloween decorations. Paint or decorate the pieces to make spooky faces or designs and place them around your home or yard.
Feed Wildlife: Consider leaving some of the pumpkin pieces outside for local wildlife. Birds, squirrels, and other animals may enjoy nibbling on the pumpkin flesh.
Compost: If you have access to composting, the leftover pumpkin pieces can be added to your compost pile. They will break down and provide valuable nutrients for your garden.
Use as Fertilizer: You can bury small pumpkin pieces in your garden as a natural fertilizer. Over time, they will decompose and enrich the soil.
Dispose Properly: If you don’t have any of the above options available, check your local waste disposal guidelines. Many places offer curbside pickup or drop-off locations for organic waste, which may include pumpkin remnants.
Dry Pumpkin Slices: Slice the pumpkin into thin pieces, season them with salt and spices, and then dehydrate or bake them to make pumpkin chips.
Crafts and DIY Projects: Use the pumpkin remnants in various craft projects. The flesh and seeds can be used in creative activities such as making paper or natural dyes.
Share with Neighbors: If you have neighbors who keep animals, consider giving them your pumpkin scraps as treats for their pets.
Sprouting Pumpkin Seeds: you can sprout pumpkin seeds and eat the sprouts. Pumpkin seed sprouts are not only edible but also quite nutritious. They have a mild, nutty flavor and can be used in various dishes, including salads, sandwiches, and as a garnish. Learn more about how to sprout and use pumpkin seeds.
Finally, I have one more article to recommend to you, and it is about how to make your carved Halloween pumpkins last longer. These are my must-try pumpkin seed recipes. Enjoy the fall season!