Now that you've carved the pumpkin, what can you do with all the seeds? To start, you can roast or hull them. And then there are brittles, garnishes, sweets, and savories…
TOP ROW
• 1 Roast them: Here's a basic recipe from Whole Foods; also check out this good tip for brining the seeds first.
• 2 Hull them: Need a quick way to hull a bunch of seeds? Heritage Farms has the answer. Pictured: Candied Pepitas (Sunset).
• 3 Spice them: Spiced Pumpkin Seeds (Real Simple)
• 4 Make pesto: Pumpkin Seed Pesto (Whole Foods)
• 5 Add them to granola: Granola with Almonds, Apricots, Cranberries, and Pineapple (The Kitchn)
MIDDLE ROW
• 6 Make sauce: Zapotec Pumpkin Seed Sauce & Chicken with Pumpkin Seed Sauce (Saveur)
• 7 Garnish soups: Sweet Potato and Tempeh Stew (The Kitchn)
• 8 Garnish salads: Fall Greens Salad with Pumpkin Seeds and Asiago (Whole Foods)
• 9 Garnish desserts: Pepita Rice Pudding (Food Network)
• 10 Garnish baked goods: Breakfast Muffins (Olive Magazine)
BOTTOM ROW
• 11 Make brittle: Pumpkin Seed Brittle (Gourmet)
• 12 Make spicy brittle: Spicy Pumpkin Seed Brittle (Woman's Day)
Related: Five Ways to Eat: Pumpkin
(Image: Whole Foods; James Carrier/Sunset; Francesco Lagnese/Real Simple; Whole Foods; Elizabeth Passarella; Laurie Smith/Saveur; Roger Sherman/Saveur; Emily Ho; Whole Foods; Food Network; Olive Magazine; Matthew Hranek/Gourmet; Kate Sears/Woman's Day)
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Cool! So many methods of using the seeds. Usually, I would just toast it and sprinkle it over my oats or cereals :)
You can also use them as an ingredient for stock. Especially good if you use the stock for pumpkin soup or pumpkin risotto!
@toindc Great idea! I'm definitely going to try that.
Has anybody tried that smash-and-soak hulling method? I was wondering this weekend whether there was an easy way to hull, but this sounds like you might end up with mostly broken ones.
I've never really understood the appeal of pumpkin seeds. How do you cook them so they're not so hard and sharp that they're either a) impossible to swallow or b) scratch up your esophagus on the way down? Plus, they don't really taste like anything. What's the point?
I love roasting them with Lawry's seasoned salt. Adds a little extra over just salting them. They are great as an appetizer at parties in a pretty bowl!