Pepitas are pumpkin seeds that come from specific varieties of pumpkins (like Styrian or oilseed pumpkins) that naturally grow seeds without a hard outer shell (hull). The term 'pepita' is Spanish for 'little seed of squash'.
Technically, yes and no. All pepitas are pumpkin seeds, but not all pumpkin seeds are pepitas. The white seeds you scoop out of a Halloween pumpkin have a hard shell and are 'pumpkin seeds.' Pepitas are the naturally shell-free green kernels, either from specific pumpkins or regular pumpkin seeds that have had the white shell removed.
Pepitas have a mild, nutty, and slightly sweet flavour with a satisfyingly chewy yet crunchy texture. Roasting them deepens the nutty flavour and enhances their crispness.
Spread them in a single layer on a baking tray. Roast in a preheated oven at 160°C (325°F) for 5-15 minutes, stirring occasionally. Or, toast them in a dry pan over medium heat for 3-5 minutes, stirring constantly. They're done when fragrant and slightly puffed.
Like most seeds and nuts, pepitas contain oils that can go rancid. Store them in an airtight container in a cool, dark, and dry place like a pantry. For longer freshness (over 3-4 months), store them in the refrigerator or freezer.
They are incredibly versatile! Use them as a topping for salads, soups, yoghurt, and cereals; bake them into bread, muffins, and granola; blend them into pestos or dips; or simply enjoy them as a nutritious snack on their own.
