Add pumpkin seeds to chocolate chip cookies, grind them and mix into yogurt, toast and use to garnish pumpkin soup, use them to coat soft cheeses for a new wave cheeseball.

Pan roast pumpkin seeds in a hot cast iron skillet with a little bit of olive oil, then spread them on a plate and sprinkle with soy sauce and cumin powder; curry powder; or chipotle powder (and a bit of brown sugar if you like), and let cool. Add to salads and sandwiches, or eat out of hand.

wasabi roasts them with cubed bacon, pancetta, or guanciale and whole sage leaves and uses the mix to top pumpkin risotto; or follow wasabi’s friends’ lead and eat it by the handful–they call it “savory trail mix”!

basicfoodgroupie takes a peanut brittle recipe and substitutes pumpkin seeds for the peanuts, and sprinkles a little French sea salt on top while it’s still warm.

ballulah makes pumpkin seed-cilantro pesto using one bunch of cilantro (stems included), lots of garlic, a couple handfuls of pumpkin seeds, and a fresh chile pepper pulsed in a food processor. She uses it on pasta, sandwiches, and as a rub for chicken breasts.

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