Pumpkin Seed Recipes

1:16 PM, Oct 29, 2012   |    comments
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L'Ecole Culinaire Academy just announced their new line up of November and December Classes starting as low as $40!  To learn more about how you can spice up your kitchen call (314)264-1999


Pumpkin Seed Trail Mix                                                         yield 2 cups

Chef Jeff Riedel                       Instructor L'Ecole Culinaire, St Louis



½ cup  Dried Cranberries

½ cup  Chopped Toasted Almonds

½ cup  Toasted Pumpkin Seeds

¼ cup  Toasted Walnuts

¼ cup  Raisins


Mix all ingredients and store in an air tight container




Roasted Sweet and Salty Pumpkin Seeds                      yield 2 cups


2 cups  Pumpkin Seeds, cleaned and dried

2 Tbsp Unsalted Butter, melted

2 Tbsp Sugar

½ tsp   Salt

¼ tsp   Cinnamon


Place pumpkin seeds on a baking sheet and bake on a 300* oven till toasted, about 15-20min.


Remove seeds from oven. Increase temp to 350*, toss seeds with remaining ingredients and place back in oven for 10-15 min.


Cool and serve. Chili powder or wasabi can be added to spice up seeds



Pumpkin Seed

Brittle                                 yield 3 lbs

Chef Jeff Riedel , Chef Instructor  L'Ecole Culinaire


14 oz sugar

6 fl oz water

10 oz Corn syrup

16 oz pumpkin seeds toasted

1tsp oz salt

2 tbsp butter

1 tsp vanilla extract

1 tsp Baking soda

1 high temp sugar thermometer


Combine sugar, water and corn syrup in a heavy sauce pan and stir to ensure that all sugar is moistened. Bring to a boil over high heat, stirring constantly. When syrup comes to a boil, stop stiring. Continue to cook, without stirring gently with a wooden spoon, until the mixture reaches 264*.


Add pumpkin seeds and salt. Increase the heat to high and stir gently with a wooden spoon, till mixture reaches 318*.


Remove from heat and stir in butter and vanilla until incorporated. Add baking soda, and pour mixture onto a oiled marble top or non stick silpat baking mat. Allow to cool and break onto pieces. Keep in an air tight container at room temp

Pumpkin Ancho Mole' Sauce                             served 6-8pp

Chef Jeff Riedel   Instructor L'Ecole Culinaire St Louis


5 each  Ancho Dried Chili Peppers

2 each  Large Jalapeño peppers, Halved

1 each  Large Onion, chopped

3 each  Roma Tomatoes, halved and seeded

4 each  Garlic cloves, crushed

1 tsp    Cumin seeds

¼ cup  Olive Oil, or lard

1 cup   Toasted Pumpkin seeds

3 Tbsp Unsweetened Cocoa Powder, or Mexican Chocolate


Place Ancho chilies in 2 cups of water or chicken stock, and heat in a sauce pan till peppers soften. Remove Chilies from water, reserve water from chilies and discard stems.


In a separate skillet, heat olive oil. Once oil is hot add onions, jalapeño and garlic and sauté till tender. Add cumin seeds, cocoa powder stir. Cook for 2-3 min and add half the water from the Ancho chilies.


Place pumpkin seeds and remaining water in blender and pulse till seeds are pulverized. Add pumpkin seed mixture into sauce and cook till thickened.


Remove sauce from heat, and puree in blender or food processor, till smooth. Serve with grilled chicken or pork. Garnish with additional toasted pumpkin seeds                    















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