pumpkin seed

Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.

Pumpkin Bread with Maple Butter

Nonstick vegetable oil spray

all-purpose flour

cinnamon

kosher salt

baking powder

baking soda

nutmeg

cloves

eggs

pumpkin purée

sugar

olive oil

pumpkin seeds

1½ sticks (¾ cup) unsalted butter, room temperature

maple syrup

flaky sea salt,

Bon Appétit

Preheat oven to 325°. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.

Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.

Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.

Do Ahead: Bread can be baked 4 days ahead. Cover tightly with plastic wrap and keep at room temperature.

Using an electric mixer on medium-high speed, beat butter in a large bowl, scraping down sides, until light and fluffy, 5–6 minutes. Add maple syrup and ¾ tsp. sea salt and beat, scraping down sides of bowl once more, just until incorporated.

Transfer maple butter to a small bowl; season with more sea salt.

Do Ahead: Maple butter can be made 5 days ahead. Cover tightly with plastic wrap and chill. Let come to room temperature before using.

If you thought it was impossible to make nut butter more delicious, try this added-value version, which combines store-bought almond butter with a bulk-aisle’s worth of seeds sizzled in coconut oil to make a crunchy spread we’d eat from breakfast 'til bedtime.

Power Butter

Tbsp. virgin coconut oil

raw pumpkin seeds (pepitas)

sesame seeds

Tbsp. chia seeds

almond butter

Tbsp. maple syrup

Aleppo-style pepper

Heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes. Add sesame seeds and chia seeds  and cook, stirring constantly, until sesame seeds are golden, about 2 minutes. Transfer seeds and oil to a large bowl and add almond butter, maple syrup, salt, and Aleppo-style pepper. Stir vigorously until smooth; let cool.

Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature.

Savory fruit toast is the new avocado toast. Other combinations we’re crushing on: lemony yogurt with cucumbers, almond butter and pears.

Mango Toast with Hazelnut-Pepita Butter

hazelnuts

Kosher salt

blueberries

red pepper

sourdough bread, toasted

extra-virgin olive oil,

large ripe mangoes, peeled, sliced

Honey (for serving)

Flaky sea salt

spice mill

Preheat oven to 300°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 20–25 minutes.

Meanwhile, toast pumpkin seeds on a separate baking sheet, tossing once, until just beginning to brown in a few spots and very fragrant, 14–16 minutes.

Let hazelnuts and pumpkin seeds cool. Purée in a food processor until a smooth paste forms (this will take several minutes and you will need to scrape down sides a few times.) Taste and season hazelnut–pumpkin seed butter with kosher salt.

Finely grind blueberries, red pepper flakes, and a pinch of kosher salt in spice mill or with mortar and pestle. Drizzle toast with 2 Tbsp. oil and spread 2 Tbsp. hazelnut–pumpkin seed butter over each. Top with mango; drizzle with honey and oil. Sprinkle with blueberry–red pepper mixture and sea salt.

These meringue-like cookies have all our favorite granola ingredients. But we promise—they're cookies!

Granola Cookies

pecans

almonds

unsweetened coconut flakes

pumpkin seeds (pepitas)

oats

salt

virgin coconut or extra-virgin olive oil, melted

These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

Preheat oven to 325°. Toss pecans, almonds, coconut, pumpkin seeds, oats, salt, and oil on a rimmed baking sheet and bake, tossing once, until coconut is golden and mixture is fragrant, 10–12 minutes. Let cool.

Whisk egg whites in a large bowl until foamy. Gradually add sugar, whisking until mixture is thick and opaque. Add nut mixture and fold to coat evenly.

Drop ¼-cupfuls of mixture onto a parchment-lined baking sheet, spacing evenly (if your baking sheets are small, you might have to use 2). Bake cookies, rotating baking sheet halfway through, until edges are golden, 15–20 minutes. Transfer to a wire rack and let cool.

Do Ahead: Cookies can be baked 1 day ahead. Store airtight at room temperature.

There are countless variations of arepas all over Colombia and Venezuela, but whether they’re stuffed with cheese, chicken, or pork, the dough starts in the same way: with arepa flour (precooked corn flour) and water. Yes, you will need to seek out arepa flour (Goya and PAN are widely available). Both white and yellow will work, but keep in mind that yellow typically requires a bit more water to become properly hydrated.

Arepas With Black Beans and Avocado

arepa flour

extra-virgin olive oil, divided

serrano chile

avocado

cilantro leaves

lime

chili powder

black beans, drained, rinsed

queso fresco (optional)

Preheat oven to 325°. Toast seeds on a parchment paper–lined rimmed baking sheet, tossing once, until darkened and fragrant, 8–10 minutes. Transfer to a small bowl; reserve baking sheet and parchment.

Meanwhile, combine flour and 2 tsp. Diamond Crystal or 1 tsp. Morton salt in a large bowl. Add 2 tsp. oil and 1 cup warm water and mix with a sturdy spatula or your hands to combine. If dough feels dry, add more water 1 tablespoonful at a time until it holds together. Smash and knead dough until smooth and no small clumps or dry bits remain (be patient and really knead it—it will hydrate and come together); it shouldn’t crack when you squeeze it. Cover bowl with a damp kitchen towel and set aside to let dough hydrate, 15 minutes.

Halve chile lengthwise, removing seeds and membranes if less heat is desired. Place one half in a food processor. Finely chop remaining chile and set aside. Add avocado, ½ cup cilantro, and juice from 1 lime to food processor and pulse until mostly smooth. With the motor running, drizzle in 2 Tbsp. oil until a smooth sauce forms. Taste and season with salt.

Add all but 2 Tbsp. toasted seeds to hydrated dough. Knead in bowl until seeds are incorporated and dough is firm and homogenous, 1–2 minutes. Turn out dough onto reserved parchment and divide into 4 pieces. Press and pat into disks that are 5"–5½" in diameter and ⅛"–¼" thick. Return disks with parchment to baking sheet.

Heat 1 tsp. oil in a large cast-iron or nonstick skillet over medium-high until shimmering. Working in batches, add arepas and cook, turning once with a spatula and reducing heat to medium if they’re browning too quickly, until a crisp, slightly charred crust forms, 3–5 minutes per side. Transfer arepas to same baking sheet and bake until slightly puffed and springy, 10–12 minutes.

While arepas bake, wipe out skillet, then pour in remaining 1 Tbsp. oil and heat over medium. Add chili powder and cook, stirring, until fragrant, about 20 seconds. Add beans and cook, stirring frequently, until warmed through, 3–4 minutes. Add reserved chopped chile and cook, stirring, until fragrant, about 1 more minute. Remove from heat and add remaining ½ cup cilantro. Season with salt.

Spread arepas with avocado sauce. Top with bean mixture, cheese (if using), and reserved seeds.

Fluffy, textured cauliflower rice with warm spices and crunchy roasted pumpkin seeds. 

All-Dressed-Up Cauliflower Rice

cauliflower

Tbsp. olive oil

red bell pepper, finely chopped

shallot, finely chopped

garlic cloves, finely grated

curry powder

turmeric

coriander

coconut milk

lime zest

lime juice

coconut sugar sugar

golden raisins

cilantro

¼ cup unsalted, roasted pumpkin seeds (pepitas)

mint,

Plain whole-milk Greek yogurt and lime wedges (for serving; optional)

A vegan weeknight dinner of fluffy, textured cauliflower with warm spices from chef Sophia Roe, the host of Counter Space on Vice. For distinct bits of cauliflower that won’t turn into mush once they’re cooked, don’t overcrowd the bowl of your food processor. Doctor up your cauliflower rice with toasted pine nuts or almonds, dates or dried currants, lots of fresh herbs, unsweetened coconut flakes, or chopped fresh chile.

Working in 2 batches, pulse cauliflower in a food processor until pieces are about the size of rice (you don’t want to overprocess; err on the large side). Transfer cauliflower to a medium bowl lined with a kitchen towel to absorb any extra moisture.

Heat oil in a large skillet over medium-high. Add bell pepper, shallot, and garlic and cook, stirring occasionally, until shallot and garlic are softened slightly, about 3 minutes. Sprinkle in curry powder, turmeric, and coriander and cook, stirring, until fragrant, about 30 seconds. Add coconut milk, lime zest, lime juice, and coconut sugar; season with salt. Reduce heat to medium-low; cook, stirring, until slightly thickened, about 2 minutes. Add cauliflower and raisins; cook, tossing occasionally, until cauliflower is just tender, about 3 minutes. Taste and season with more salt if needed.

Add cilantro, pumpkin seeds, and ¼ cup mint to cauliflower rice and toss to combine. Divide among bowls; top with a dollop of yogurt if using and torn mint. Serve with lime wedges for squeezing over if desired.

These make-ahead green beans soak up a bright lemon and sumac dressing overnight.

Smashed Green Beans With Lemony Sumac Dressing

Kosher salt, freshly ground pepper

green beans

lemon juice

lemon zest

Asian pear

(lightly packed) parsley leaves

Blanch, smash, and marinate the green beans in advance so they have time to soak in the bright lemon and sumac dressing. “If you can’t do it ahead, it’s not worth doing,” says Sohla El-Waylly. This recipe is part of Sohla’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.

Cook oil and pumpkin seeds (or use reserved cleaned seeds from Winter Squash Bharta) in a small saucepan over medium-high heat, stirring occasionally, until oil around seeds is sizzling and seeds are golden, about 4 minutes. Strain pumpkin seeds through a fine-mesh sieve into a small bowl; set oil aside. Transfer pumpkin seeds to a plate; immediately season with salt and pepper. Let cool.

Working in batches if needed, cook green beans in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Using a slotted spoon, transfer to an ice water bath as you go.

Whisk lemon juice and sumac in a large bowl; season with salt and pepper. Gradually stream in reserved oil, whisking constantly until incorporated. Working with 5–7 green beans at a time, line up beans and trim stem ends. Smash with a rolling pin to split open. Cut beans into 1" pieces and transfer to bowl with dressing. Toss to coat and let sit at room temperature at least 1 hour or cover and chill up to 12 hours.

When ready to serve, cut pear into ½"-thick wedges, then halve crosswise. Add to green beans along with parsley and half of reserved pumpkin seeds; toss well. Top with remaining pumpkin seeds.

Creamy avocado hummus, where have you been all our lives?

Herby Avocado Hummus

½ large ripe avocado

chickpeas, rinsed, drained

tahini,

garlic

(or more) kosher salt

cranks black pepper

cumin

olive oil,

Toasted pumpkin seeds (pepitas;

If making this ahead of time, press plastic directly onto the surface before covering and chilling to prevent the mixture from turning brown on top (blame the avocado). This is one of five ways to riff on hummus—see more recipes here!

Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.

Transfer hummus to a shallow bowl. Top with pepitas and cilantro and drizzle with more oil.

Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.

This baked oatmeal is the make-ahead breakfast your holiday plans need—it’s easy to execute and feeds a crowd. Substitute coconut oil and your favorite alternative milk to make this dairy-free.

Baked Oatmeal

unsalted butter

pecan halves

cardamom

whole milk, unsweetened almond milk, unsweetened coconut milk beverage, or unsweetened oat milk

honey

egg,

vanilla extract

cranberries

cinnamon stick

Heavy cream, yogurt, or coconut yogurt (for serving; optional)

Preheat oven to 350°. Brush a 2-qt. glass or ceramic baking dish with 1 Tbsp. melted butter.

Mix oats, pecans, pumpkin seeds, almonds, cinnamon, salt, and cardamom in a large bowl. Whisk milk, honey, egg, vanilla, and remaining 4 Tbsp. butter in a medium bowl. Pour milk mixture over oat mixture and stir to combine. Transfer to prepared pan.

Bake oatmeal until liquid is absorbed and top is golden brown, 35–40 minutes. Let sit 10 minutes before using.

Do Ahead: Oatmeal can be baked 3 days ahead. Let cool, then cover and chill. Reheat, covered in foil, in a 350° oven until warmed through, 15–20 minutes.

Bring apples, cranberries, honey, cinnamon, salt, and 2 cups water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until compote is thick and saucy, 35–40 minutes.

Divide oatmeal among bowls. Top with compote. Serve with cream alongside (if using).

Do Ahead: Compote can be made 3 days ahead. Let cool, then transfer to an airtight container and chill. Rewarm in a medium saucepan over medium heat, adding more water to thin if needed.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

Grilled Vegetable Salad with Raw Green Mole

pitted,

tomatillos, husks removed, rinsed, quartered

spring onion, bulb only, chopped

½ jalapeño, seeded if desired, chopped

romaine lettuce

kale

mint leaves

parsley leaves

tarragon leaves

squash

Japanese eggplant, quartered lengthwise

spring onions

romaine heart, quartered lengthwise

torn herbs

Lemon wedges (for serving)

Preheat oven to 350°. Toss pumpkin seeds, sesame seeds, and oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until pumpkin seeds are puffed and both seeds are golden brown, 6–8 minutes.

Purée avocado, tomatillo, spring onion, jalapeño, garlic, lettuce, kale, mint, parsley, tarragon, lime juice, half of toasted seed mixture, and ¼ cup water in a blender until smooth; season with salt.

Do Ahead: Mole can be made 1 day ahead. Cover and chill.

Prepare grill for medium heat (or, heat a dry cast-iron skillet over medium). Toss squash, eggplant, spring onions, romaine, and oil in a large bowl to coat; season with salt. Grill vegetables, cut side down, turning occasionally, until tender and lightly charred all over, 5–10 minutes.

Spoon some mole on a platter (you will not need all) and arrange grilled vegetables on top. Top with herbs and remaining toasted seed mixture. Serve vegetables with lemon wedges for squeezing over.

The tonnato (a classic, creamy Italian sauce made with tuna and anchovies) gives these charred beans a strong umami base, and you'll want to put it on everything.

Charred Green Beans 

habanero chile, seeds removed, quartered

anchovy

6.7-ounce jar oil-packed tuna, drained

mayonnaise

capers

Cilantro leaves

The tonnato (a classic, creamy Italian sauce made with tuna and anchovies that’s usually served with veal) gives these charred beans a strong umami base, while the lime and habanero chiles add brightness and a little heat.

Purée chile, anchovies, tuna, mayonnaise, lime juice, capers, ¼ cup oil, and 2 Tbsp. water in a blender until smooth. Season tonnato with salt.

Prepare a grill for medium-high heat. Toss beans in a medium bowl with remaining 2 Tbsp. oil; season with salt. Working in batches if needed, grill beans in a single layer (if you have a perforated grill pan, this is the perfect time to use it!), turning frequently, until charred on all sides, about 6 minutes.

Pour one-quarter of tonnato on a platter. Arrange beans over, then drizzle with remaining tonnato. Top with some cilantro and pumpkin seeds and squeeze a little lime juice over.

This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds

Top 26 pumpkin seed recipes from across the web

The most viewed pumpkin seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Bread with Maple Butter

Power Butter

Mango Toast with Hazelnut-Pepita Bu...

Granola Cookies

Arepas With Black Beans and Avocado

All-Dressed-Up Cauliflower Rice

Smashed Green Beans With Lemony Sum...

Herby Avocado Hummus

Baked Oatmeal

Grilled Vegetable Salad with Raw Gr...

Charred Green Beans

Seeded wholemeal loaf

Seared Cod with Potato and Chorizo ...

Pistachio Dip

Homemade granola

Seedy Oat Crackers

Mixed Nut and Seed Crackers

Super-Seedy Gluten-Free Bread

Herbed Pumpkin Seed Mole (Mole Verd...

Alguashte

Relajo

Pumpkin soup

Raw Butternut Squash Salad

Breakfast bars

Super Seed Brittle

Pumpkin Seed Spaetzle

Top 26 pumpkin seed recipes from across the web

The most viewed pumpkin seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Bread with Maple Butter

Power Butter

Mango Toast with Hazelnut-Pepita Bu...

Granola Cookies

Arepas With Black Beans and Avocado

All-Dressed-Up Cauliflower Rice

Smashed Green Beans With Lemony Sum...

Herby Avocado Hummus

Baked Oatmeal

Grilled Vegetable Salad with Raw Gr...

Charred Green Beans

Seeded wholemeal loaf

Seared Cod with Potato and Chorizo ...

Pistachio Dip

Homemade granola

Seedy Oat Crackers

Mixed Nut and Seed Crackers

Super-Seedy Gluten-Free Bread

Herbed Pumpkin Seed Mole (Mole Verd...

Alguashte

Relajo

Pumpkin soup

Raw Butternut Squash Salad

Breakfast bars

Super Seed Brittle

Pumpkin Seed Spaetzle

The most viewed pumpkin seed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine