3 Ways with Leftover Pumpkin Seeds from the Williams Sonoma Test Kitchen

 

The best part of pumpkin carving is that moment when the jack-o’-lantern gets lit and your creation comes to life. But we’d argue that the second-best part is the pumpkin seeds, which we believe ought to be saved and roasted as a treat to the artist.

 

To make this highly seasonal reward extra special, we turned to the cooks of the Williams Sonoma Test Kitchen to come up with creative uses for those hard-earned pumpkin seeds. From a play on avocado toast to an indulgent end-of-the-day treat, here are three creative uses for this year’s leftover pumpkin seeds.

For Breakfast Lovers: Sweet and Savory Pumpkin Seed Toast Toppers

“I’m not ready to let the toast trend die,” admits test kitchen cook Emily McFarren. Instead, freshen them up with two kinds of toasted pumpkin seeds: “Savory spiced pumpkin seeds are great for a new twist on tried-and-true avocado toast, and the sweet seeds satisfy my craving for everything cinnamon sugar this time of year.” 

Sweet Pumpkin Seed Toast Toppers

Sprinkle these lightly sweetened toasted pumpkin seeds on top of toast spread with peanut butter and topped with sliced banana and a drizzle of maple syrup.

1 Tbs. coconut oil

1/4 cup (1 oz./30 g) raw pumpkin seeds, rinsed and dried

1 Tbs. sugar

1 tsp. ground cinnamon

Pinch of kosher salt

 

In a small fry pan over medium-low heat, melt the coconut oil. Add the pumpkin seeds and cook, stirring occasionally, until golden brown and toasted, 12 to 14 minutes. Transfer to a mixing bowl and let cool slightly. Add the sugar, cinnamon and salt and toss to combine.

Savory Pumpkin Seed Toast Toppers

Use these spiced pumpkin seeds to top toast that you’ve rubbed with garlic and topped with smashed avocado. Add a pinch of cayenne for more kick.

1 Tbs. extra-virgin olive oil

1/4 cup raw pumpkin seeds, rinsed and dried

1/4 tsp. chili powder

1/4 tsp. ground cumin

Pinch of kosher salt

 

In a small fry pan over medium-low heat, warm the olive oil. Add the pumpkin seeds and cook, stirring occasionally, until golden brown and toasted, 12 to 14 minutes. Stir in the chili powder, cumin and salt and cook for 1 minute more. Remove from the heat and let cool to room temperature before serving.

 

Recipe by Emily McFarren

For a Wholesome Snack: Spiced Pumpkin Seed Granola

Spiced Pumpkin Seed Granola

3 cups (9 oz./280 g) rolled oats

1 cup (4 oz./125 g) raw pumpkin seeds, rinsed and dried

3/4 cup (3 oz./90 g) chopped pecans

3/4 cup (6 oz./180 g) pumpkin puree

1/2 cup (2 oz./60 g) firmly packed light brown sugar

1/3 cup (3 fl. oz./80 ml) maple syrup

6 Tbs. coconut oil

1 Tbs. ground cinnamon

1 tsp. ground ginger

1 tsp. ground allspice

1/4 tsp ground nutmeg

1 tsp. kosher salt

1/2 cup (3 oz./90 g) dried cranberries

Preheat an oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.

 

Put the oats in a large bowl. In a sauté pan over medium heat, combine the pumpkin seeds and pecans and cook, stirring occasionally, until lightly toasted and fragrant. Remove from the heat let cool slightly, then transfer to the bowl with the oats.

 

In a small saucepan over medium heat, combine the pumpkin puree, brown sugar, maple syrup and coconut oil. Cook, stirring occasionally, until the coconut oil melts and the brown sugar dissolves, about 3 minutes. Stir in the cinnamon, ginger, allspice, nutmeg and salt. Pour the pumpkin mixture over the oats mixture and stir to coat.

 

Spread the oats evenly on the baking sheet. Bake for 15 minutes, then add the cranberries and stir. Continue baking until the oats are golden, 15 to 20 minutes more. Remove from the oven and let cool completely. Store in a covered container at room temperature for up to 2 weeks. Makes about 5 cups.

 

Recipe by Inken Chrisman

To Get that Sugar Fix: Burnt Caramel Pumpkin Seed Brittle

Test kitchen cook Isabelle English had the genius to imagine leftover pumpkin seeds as a stand-in for peanuts in a dark, rich brittle.

Burnt Caramel Pumpkin Seed Brittle

7 Tbs. unsalted butter, plus more for greasing

1 cup (4 oz./125 g) raw pumpkin seeds, rinsed and dried

1/2 cup (4 oz./125 g) plus 2 Tbs. light brown sugar

1/4 cup (2 fl. oz./60 ml) maple syrup

Sea salt for sprinkling

 

Generously butter a rimmed baking sheet and set aside.

 

In a saucepan over medium heat, toast the pumpkin seeds until light brown, about 5 minutes. Transfer to a bowl and set aside.

 

Add the butter to the saucepan and cook until the butter is melted and beginning to brown, about 4 minutes. Stir in the brown sugar and maple syrup and cook without stirring until the mixture is a golden amber and a candy thermometer registers 280°F (138°C), about 5 minutes. Stir in the pumpkin seeds and continue to cook until the mixture is a dark amber and a candy thermometer registers 300°F (150°C) degrees, about 2 minutes. The mixture should smell slightly burnt.

 

Quickly and carefully pour the brittle mixture onto the prepared baking sheet and, using a silicone spatula, spread into an even layer. Let cool completely before breaking into pieces. Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 2 weeks. Makes about 2 cups brittle.

 

Recipe by Isabelle English

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Tell us: What’s you favorite way to use up leftover pumpkin seeds?