Pumpkin Seeds 1kg

Recipes & Uses

Recipe for Pumpkin seeds

Spicy Roasted Pumpkin Seeds

Servings: 4
Prep Time: 5 mins
Cook Time: 15–20 mins

Ingredients:

• 1 cup raw pumpkin seeds (pepitas)

• 1 tbsp olive oil or melted coconut oil

• 1 tsp smoked paprika

• ½ tsp chili powder (adjust to taste)

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp cayenne pepper (optional, for extra heat)

• ½ tsp salt

• 1 tsp lime zest or ½ tsp lime juice (optional, for brightness)

Instructions:

1. Prep Seeds: Rinse pumpkin seeds (if fresh from a pumpkin) and pat dry. Skip if using store-bought raw pepitas.

2. Season: Toss seeds with oil and all spices until evenly coated.

3. Roast: Spread on a parchment-lined baking sheet. Bake at 350°F (175°C) for 15–20 mins, stirring halfway, until golden and crispy.

4. Cool: Let cool completely—they’ll crisp up further!

Why Pumpkin Seeds Rock:

 Crunchy & nutritious: Packed with magnesium, zinc, and plant-based protein.
 Customizable: Swap spices for cinnamon-sugar (sweet version) or curry powder.
 Use them everywhere: Sprinkle on soups, oatmeal, or blend into pesto.

Perfect for Everyday Snacking

Enjoy Raw Pumpkin Seeds straight from the pack or toast them yourself for extra crunch.

Because they are supplied raw, you control exactly how much roasting and seasoning you want.

Sprinkle Over Breakfast

Add Pumpkin Seeds to:

• Muesli
• Granola
• Porridge
• Yoghurt
• Smoothie bowls
• Overnight oats

Their green colour and crunchy texture make them an easy addition to breakfast dishes. These uses are also recommended on SpicenEasy's current page.

Excellent for Bread & Baking

Mix Pumpkin Seeds into bread dough, rolls, muffins, crackers and savoury baking.

They can also be sprinkled over the top of bread before baking for extra texture and an attractive finish.

Perfect for Salads

Sprinkle Raw or lightly toasted Pumpkin Seeds over green salads, roast vegetable salads and grain bowls.

They work especially well with pumpkin, beetroot, feta, avocado and leafy greens.

Toast & Season Your Own Pepitas

Turn the raw seeds into a customised savoury snack.

Toss with a little oil and seasonings such as:

• Smoked paprika
• Chilli
• Garlic
• Curry powder
• Sea salt
• Cumin

The current SpicenEasy page includes a spicy roasted Pumpkin Seed recipe using smoked paprika, chilli, garlic, onion and optional cayenne.

Make Pumpkin Seed Pesto

Pumpkin Seeds can also replace or complement traditional nuts in pesto.

Blend toasted Pepitas with basil, garlic, Parmesan and olive oil for a rich green pesto. SpicenEasy currently features Pepita Pesto among its suggested recipes.

Great for Soups & Savoury Meals

Sprinkle toasted Pumpkin Seeds over pumpkin soup, vegetable soup, stir-fries and roasted vegetables just before serving.

They provide a useful contrast of crunch against softer foods.

Pumpkin Seeds or Pepitas – What's the Difference?

In everyday food shopping, pepitas commonly refers to the green edible kernel of the pumpkin seed after the outer hull has been removed.

That is a valuable term to use on this page because customers may search for either Pumpkin Seeds or Pepitas.

Raw vs Roasted Pumpkin Seeds

These SpicenEasy Pumpkin Seeds are supplied raw, which gives you flexibility.

Eat them as supplied, add them directly to recipes, or roast and season them yourself depending on how you intend to use them.

Buy Raw Pumpkin Seeds in Bulk in New Zealand

The 1kg pack is ideal for households, bakeries, cafés, granola makers and anyone who regularly uses seeds for breakfasts, baking or salads. The live Bulk Buy page currently lists Pumpkin Seeds 1kg immediately after Psyllium Husk.

Order Raw Pumpkin Seeds / Pepitas online in NZ from SpicenEasy for snacking, baking, breakfasts, salads and homemade seed mixes.

Storage

Store tightly sealed in a cool, dry place away from direct sunlight. The current SpicenEasy page also recommends cool, dry storage

Other Top Pumpkin Seed Recipes:

1. Pepita Pesto – Blend with basil, garlic, Parmesan, and olive oil.

2. Pumpkin Seed Brittle – Sugar-free version with honey and sea salt.

3. Mexican Pumpkin Seed Dip (Sikil Pak) – Blended with tomatoes and habanero.