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In Eastern Europe, certain types of pumpkins are grown especially for their seeds to be made into oil. The pumpkins are squished by machines right in the field, the seeds extracted, and the pumpkins discarded right back onto the fields to be used as fertilizer.

In North America, pumpkins are grown for processing into pie filling, and the seeds are the by-product. These seeds can be toasted and seasoned for eating as a snack, or used as an ingredient in cooking.

Raw Pumpkin Seeds are green.

Cooking Tips
To roast, remove seeds from pumpkin flesh. Wash and drain. If you're going to coat them with some oil and then seasoning, let them dry first before doing that. Spread the seeds out on a baking sheet and roast at 350 F (175 C) for 10 minutes, or more slowly at 250 F (120 C) for about 25 minutes, until golden brown and crisp.

Nutrition
Per 1/4 cup, 70 calories and 3 grams of mostly unsaturated fat. High in magnesium and zinc.

Equivalents
1 cup hulled seed (i.e. just the kernels) = 140g = 5 oz by weight

Also called:

See Also:

Pumpkin Oil

Other entries for:

Pumpkins
Alagold Pumpkins, Allneck Cushaw Pumpkins, Bookin Pumpkins, Cangold Pumpkins, Fat Boy Pumpkins, Fortuna Pumpkins, Gele Reuzen Pumpkins, Gladiator Pumpkins, Gold Strike Pumpkins, Goldilocks Pumpkins, Half-Moon Pumpkins, Happy Pumpkins, Howdy Doody Pumpkins, Ichabod Pumpkins, La Estrella Calabasa Pumpkins, Little Jack Pumpkins, Longface Pumpkins, Longfellow Pumpkins, Ornamental Pumpkins, Paint-A-Punkin Pumpkins, Peek-A-Boo Pumpkins, Pie Pumpkins, Pik-A-Pie Pumpkins, Prizewinner Pumpkins, Progold Pumpkins, Pumpkin Leaves, Pumpkin Purée, Pumpkin Seeds, Quintale Seme Giallo Pumpkins, Robusta Pumpkins, Seminole Pumpkins, Snowman Pumpkins

Other entries for:

Squash
Gourds, Squash Blossoms, Summer Squash, Ugu, Winter Squash

Other entries for:

Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Tomatoes, Viscous Vegetables