Last year we talked about how to roast pumpkin seeds and shared 6 basic recipes. This year, we’re kicking it up a notch (what can I say, sometimes it’s just the right phrase). If you’re looking to turn the seeds from this year’s Halloween pumpkin into more than a crunchy, on-the-go snack, these 9 recipes, from pesto to chocolate dipped brittle, will satisfy. More than that, they can be your go-to solution for how to use pumpkin seeds every November 1st. At least for the next few years.
This recipes for Raw Pumpkin Seed Pesto at Oh My Veggies might have you wondering, “raw?” Yes, indeed, made possible by soaking the pumpkin seeds in water. No worries about getting hard bits and bonus: all you have to cook is pasta!
One of my favorite ways to use pumpkin seeds is to turn them into granola. If you’re not sure that sounds great, take one look at this healthy Pumpkin Maple Pecan Granola at Minimalist Baker. Five minutes of prep yields a big pile of breakfast and snack goodness packed with pumpkin flavor. This is the perfect recipe to turn to if you have pumpkin as well as seeds to use in your cooking.
If you’d rather granola bars than loose granola, try these no-bake Fruit and Seed Granola Bars at Running with Spoons. Yummy dates hold all the healthy deliciousness in these bars together.
Feel like baking? I love the look of these Pumpkin Seed, Caraway, Rye Crisp Breads at Figs and Pigs. If you’re having people over anytime soon, throw together a cheese plate using store-bought ingredients and make these the homemade touch. You can bake ahead and store them for a week or two.
One way to use a whole pumpkin if you have one is to make pumpkin soup and garnish it with seeds. This Harissa Butternut Squash Soup with Pumpkin Seeds and Crispy Mint Leaves is packed with flavor and you can easily swap in pumpkin for squash. Or, if you don’t have a whole pumpkin to work with, follow the recipe as written. It’s great either way.
With soup goes salad. Toasted pumpkin seeds are the perfect thing to give your greens a little crunch. This Kale, Persimmon, Pomegranate Salad at Pixel Sprout is chock full of fall fruit and veggies, perfect for the season. In fact, you might want to bookmark this one for the upcoming holidays.
For something totally different, make an allergy-friendly Sweet ‘n Spicy Pumpkin Seed Butter from Smart Nutrition. Instead of sunflower seeds, use pumpkin seeds to make this sweet and savory spread that you can use any way that you would peanut butter or sunflower seed butter.
Looking for something more decadent? Making this Pumpkin Seed Brittle (above & top) at Honestly Yum may take longer than just roasting the seeds, but you end up with an irresistibly sweet and salty snack that will last in your pantry for about a week. And, hey, if you’re going to go so far as to make brittle, you might as well dip it in chocolate (though this will be just as good without). By the way, this would make a lovely hostess gift. Wanna come over?
And then there are Chocolate Covered Roasted Pumpkin Seed Turtle Clusters at Half Baked Harvest. Oh my goodness these look delicious and, um, a perfect post-Halloween treat. Hey, why not!