Pumpkin Seeds

A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce—which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.

Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.

This no-grain cauliflower dish is surprisingly hearty.

Whether you're hiking in the hills or to the office, this mix makes a delicious andconvenient seasonal snack. Bursting with contrasting textures and flavors--salty pumpkin seeds, spicy ginger, crunchy almonds, chewy cranberries, rich coconut--the blend will dazzle your taste buds. It makes a great gift, too.

Practice your magic with these invisible Halloween lollipops. Bring corn syrup, granulated sugar, and water to a boil, then pour into three-inch circles. Press assorted candies such as licorice whips, pepitas (hulled pumpkin seeds), and candy corn into each individal confection.

The toasted ancho chiles in our Roasted Kabocha Squash Soup recipe give it a mole-like smoky flavor—perfect for fall. You can substitute any type of winter squash for this recipe (calabaza, Hubbard, or sugar pumpkin are the best alternatives); choose a squash that feels heavy for its size and is free of soft spots.

The peanuts in this recipe can be replaced with an equal quantity of almonds, cashews, or just about any other nut you have on hand.

This salad combines, earthy, sweet, tart, and savory flavors.

For the best granola you've ever tasted, think outside the box. This do-it-yourself mix can be tailored with whatever nuts, seeds, and dried fruit sound good to you. Start with our three delicious blends, each with its own winning texture and taste.

Pumpkin puree flavors these dense, cakey buttermilk donuts that are baked in the oven, not fried. Rolled in cinnamon sugar and ground pepitas, they're just the thing for a fall party.

Sweet, salty, and crunchy, these spice-dusted pecans and pepitas are irresistible.

Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.

This style of oats holds its shape better than rolled oats. Sweet-tart fruits add jolts of flavor.

A bed of brown rice turns this broccoli dish into a filling meal.

Just throw these nuts, seeds and dried fruit together for a snack while on the go.

This stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.

Crunchy toasted pumpkin seeds and the salty, pleasantly funky Mexican cheese known as cotija take this otherwise classic guacamole to new heights.

These wrapped candies are perfect treats for celebrating Halloween.

The next time pumpkin-carving season rolls around and you're left with a bunch of seeds, this Italian take on the classic (and resourceful!) fall-time snack is a great way to use them up. For seasoning, we kept this low-fuss by using simple but powerful pantry ingredients like fennel seed and dried oregano, while a sprinkle of nutty Parmesan added a big boost of cheesy flavor. Our favorite part? You don't even have to rinse off the squash pulp—it caramelizes in the oven, adding a touch of sweetness to each savory seed. 

The pumpkin seeds in our muesli are an excellent source of protein, magnesium, and zinc. Toasting brings out the nutty nuances in the blend. Serve it with low-fat plain Greek yogurt and fresh fruit, such as pitted sweet cherries or berries. Both are high in fiber and rich in antioxidants.

Simple and bright, this salad is perfect on its own but it can become a filling and satisfying meal with the addition of grilled chicken or shrimp.

This Mexican-style pesto is made with pepitas instead of nuts; look for them at natural-food stores, gourmet grocers, or Latin markets.

This savory and sweet trail mix contains peas, pepitas, and sesame sticks; the puffed rice is crunchy and as light as air.