Types of Pumpkin Seeds
- Whole Pumpkin Seeds: These seeds retain their outer shell and can be either raw or roasted. The shell is fibrous and tough when raw but becomes crisp and easy to eat when roasted.
- Pepitas: Shelled pumpkin seeds, also known as pepitas, are often sold raw or roasted. They have a milder flavor when raw and a rich, toasted taste when roasted.
How to Eat Pumpkin Seeds
- Whole Pumpkin Seeds:
- Raw: Can be difficult to chew due to their tough shell.
- Roasted: The roasting process makes the shells brittle and enhances the nutty flavor, making them easier to eat.
- Pepitas (Shelled Seeds):
- Raw: Have a mild, nutty flavor with a chewy texture.
- Roasted: Develop a rich, toasted flavor and a crunchy yet creamy texture.
Ways to Use Pumpkin Seeds
- In Granola: Add pepitas to homemade granola or mix with dried fruit and nuts for a trail mix.
- In Baked Goods: Incorporate pepitas into bread, cookies, or oatmeal, or use as a garnish before baking.
- On Breakfast Foods: Sprinkle shelled pumpkin seeds on yogurt, oatmeal, or cereal.
- In Candy Brittle: Make a sweet treat by turning pepitas into pumpkin seed brittle.
- As a Garnish: Use pepitas in place of croutons or as a topping for pasta, salads, and soups. Blend into a dairy-free “Parmesan cheese” topping.
- In Dips and Spreads: Add pepitas to pesto or hummus, or use them as a garnish.
- Pumpkin Seed Butter: Blend roasted pepitas with oil and salt to make a nut-free butter.
How to Store Pumpkin Seeds
- Whole Seeds:
- Raw: Store in a cool, dry place for up to six months.
- Roasted: Keep in an airtight container at room temperature for one to two weeks, or in the refrigerator for up to two months.
- Shelled Seeds (Pepitas):
- Raw: Store in the refrigerator for up to one year.
- Roasted: Keep at room temperature for one to two weeks, or in the refrigerator for up to one month.
When to Toss: Discard pumpkin seeds if they taste bitter, show signs of mold or discoloration, or feel soft and mushy.
