Pumpkin Seeds

This no-grain cauliflower dish is surprisingly hearty.

This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It makes for a delicious pasta salad to bring to any summertime potluck. 

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

Make this for our Pumpkin Pie.

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.

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

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.

Mole is a traditional Mexican sauce infamous for it's laundry list of spices and complex flavor. This recipe takes the traditional route with the inclusion of turkey, pepitas, and pasilla chiles.

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.

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

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.

Quinoa has an impressive protein profile. It contains amino acids not normally found in grains, and it cooks in 15 minutes. In this Quinoa and Corn Salad with Pumpkin Seeds inspired by the flavors of Latin America, the mild, nutty flavor of quinoa combines with pumpkin seeds, red peppers, jalapeño, tomato, and avocado to make a flavorful, filling salad.

Use these seeds to garnish our Cauliflower Soup.

These hulled pumpkin seeds are tossed with lime juice for zing and chili powder for spice (we like arbol for its extra kick), and then toasted into a crunchy—and addictive— appetizer or snack. Counter the heat by washing them down with a refreshing Mexican beer.

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.

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.

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

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

This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.

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

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