I’m looking for some inspiration for what to do with all those extra pumpkin seeds that are not saved for sharing or resowing.
What is your favorite way to use them?
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I usually save all of them. Not enought for direct seed and swaps. Sometimes I got bug fruits and I just burry them on the garden and I got many seedlings. Most of the times are with pepo, that is harder to get on the seeds, and the fruit is not that great in that stage.
Maybe is time to start hulless seed pumpkin landrace to eat them. I got a couple varieties to try. No idea how the trait is manifested, with crosses with and without hull.
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Gorgeous Moschata! Special those white spots.
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I use them for the following recipe:
https://www.chilipeppermadness.com/recipes/spicy-pumpkin-seeds/
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Those spots come from the green fleshed guatemalan ayote. Here it crossed with either seminole pumpkin or musk de provence to create these great semi green fleshed wheels of pumpkin.
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That’s a great idea!
I might have some hulless seeds left over from a few years ago if you want to try. They didnt really turn out great for me.
It would be fantastic to find ways to eat them hull and all
Reading this about the green Ayote : “tropical fruity hints even described as papaya or banana”. Did you find those tastes in there Tanja?
Great recepy @WojciechG ! Did you pop them like sunflowers or eat them whole like the author?
No I didn’t but some of them are very sweet and delicious none the less. The good ones are def. my favorite squash. The colour and flavour vary quite a lot. The crossed one with white dots got some of that great flavour, so they blend nicely into a future landrace
I make a sauce, like a garlic tahini, but made with pumpkin seeds. It’s delicious! or replace pine nuts in pesto!
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Do you shell the seeds first or just blend them up with the hull?
I blend them up whole, I don’t have any dehulling equipment. Usually I soak them in hot water and then use my mortar and pestle; I’m sure a blender would be easier.
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We convert them to eggs!
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In majority of cases I eat them whole. We have a jar of roasted seeds on the table all the time and we nibble on them as others do with popcorn 
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Great! I will def. try this
At my work we have been developing what we call ‘pumpkin seed praline’.
It’s probably slightly advanced for a home kitchen but maybe you can get inspired. The result is really effective:
- Press pumpkin seeds to make oil out of it. Set oil aside for common purpose
- Dry out leftover pulp of seeds
- Add green parsley oil and why not spruce wood oil + sugar
- Blend/Stone grind it until consistancy is smooth and appealing
- Pasteurize and preserve in jar. Use as sweet topping, nutella style
You can find info online under ‘Noma Projects Pumpkin seeds praline’
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Now this sounds interesting😍 It would be very cool to make a simpler version of this. Are the pumpkin seeds pressed with the hulls, so part of the left over pulp? Or are they shelled beforehand?
I think they are pressed with hulls but I am not sure because I only got to work with pulverized and dried product.
Instinctively I would try first a version requiring less amount of work (without shelling) and see if you like the result. Then make a smaller batch with hulled seeds and see if it is worth the effort compared to the final taste.
Good luck!
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