National Pumpkin Seed Day Date in the current year: October 2, 2024

Pumpkin seeds, also known as pepitas in Mexico and other Latin American countries, are the edible seeds of pumpkins and some other cultivars of squash. Flat and oval, they typically have a white outer husk and are light green inside. However, there are pumpkin cultivars that have huskless seeds and are grown exclusively for their edible seeds.

Pumpkin seeds are a popular ingredient in Mexican cuisine. They can be used to make salsas, moles, and soups. Pepitas are also a popular snack. When served as a snack, they are usually roasted, salted, and sometimes spiced. In the United States, especially in the Southwest, pumpkin seeds are also commonly roasted and sold as a snack.

Pumpkin seeds have a nutty and a little sweet flavor. They are not just tasty, but also nutritious; pumpkin seeds are a great source of unsaturated fatty acids, dietary fiber, protein, B vitamins, and a number of dietary minerals (iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc).

National Pumpkin Seed Day was launched in 2016 by SuperSeedz, a Connecticut-based producer of gourmet pumpkin seeds founded by Kathie and Joe Pelliccio, to raise awareness of the health benefits of pumpkin seeds and the ways they can be used in cooking. The date of the holiday was chosen perfectly because Halloween is just around the corner, and people need to start thinking what to do with all those leftover seeds from pumpkin carving.

There are many ways to celebrate National Pumpkin Seed Day and enjoy pumpkin seeds. You can snack on store-bought pumpkin seeds, make your own roasted pumpkin seeds, or add them to oatmeal, yogurt, salads, or soups. And don’t forget to post about the holiday on social media with the hashtags #NationalPumpkinSeedDay and #PumpkinSeedDay.

In honor of the holiday, let us offer you an easy roasted pumpkin seeds recipe that you can try out on National Pumpkin Seed Day. Start by cleaning the pumpkin seeds of any remaining pulp. The easiest way to do this is to place the seeds in a large bowl, cover them with cold water, and rub the seeds with your hands. Once cleaned, the seeds will float on top of the water, and you can scoop them using a fine mesh strainer. Rinse the seeds and dry them by pressing with paper towels. The drier the seeds, the crispier they will turn out.

Preheat the oven too 300°F. Line a baking tray with parchment paper, transfer the seeds into the tray, drizzle them with olive oil (about 2 tsp per cup of seeds), and season with kosher salt. Toss the seeds to coat them in oil and salt, than spread evenly into one layer. Roast the seeds for about 30 to 45 minutes (until golden brown), tossing and rotating the pan every 10 minutes or so. Roasting time will depend on the size of your seeds.

You can serve the seeds plain or season them before serving. For plain seeds, toss the pan with a little more olive oil and salt to taste. For seasoned seeds, toss with olive oil, a pinch of salt, and your seasoning of choice, then roast for 3 to 5 minutes more.