• Roasted Pumpkin Seeds (Pepitas) — Unsalted — 4 oz
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Roasted Pumpkin Seeds (Pepitas) — Unsalted - 0.25 lb (4 oz)

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Pepitas are pumpkin seeds with the outer hull removed. The green kernel inside, without the white shell, is what you want in granola, on salads, in pesto, or just by the handful. The confusion happens because "pumpkin seeds" gets used for both products. True pumpkin seeds with the shell on are the Halloween kind, often salted, time-consuming to eat because you're cracking open each one. Pepitas are ready-to-eat, soft-crunchy, and work in recipes where shelled seeds wouldn't.

Ours are pepitas specifically. Roasted, unsalted, shell already removed, packed fresh in resealable bags at our Monroe, NY facility. No salt, no oil, nothing added beyond the roast itself. kosher certified. Sourced primarily from Mexico and China, which together handle the majority of commercial pepita production.

What You're Buying

  • Form: roasted shelled pumpkin seed kernels (pepitas), no outer hull

  • Processing: dry-roasted, no salt, no oil, no additives

  • Origin: primarily Mexico and China

  • Packaging: resealable food-safe stand-up bag

  • Shelf life: 6 to 9 months pantry, up to a year refrigerated, 2 years frozen

  • Kosher: certified

  • Vegan

  • Allergen note: tree nuts, processed on shared equipment with other tree nuts and peanuts

Why Unsalted Matters

If you're using pepitas in recipes, unsalted is almost always the right choice. Granola, pesto, pumpkin seed butter, trail mix, salad toppings, anything you're layering with other ingredients already has its own salt budget. Pre-salted pepitas throw off that balance and leave you with recipes that taste over-salted by the end.

For straight snacking, unsalted is the cleaner flavor. Roasted pepitas have a naturally nutty, slightly sweet taste that's easy to miss under added salt. If you want them salty, sprinkling sea salt over a handful takes two seconds and you control exactly how much goes on.

The low-sodium crowd benefits obviously. Unsalted pepitas deliver protein, fiber, magnesium, and zinc without adding to daily sodium intake, which matters for anyone managing blood pressure or cardiovascular conditions.

Nutrition per Ounce (About 1/4 Cup)

  • 163 calories

  • 8g protein (pepitas are one of the higher-protein nuts/seeds by weight)

  • 14g fat, mostly unsaturated

  • 1.7g fiber

  • 4g net carbs

  • 37% DV magnesium (exceptional magnesium source)

  • 22% DV zinc

  • 21% DV iron (one of the best plant iron sources)

  • 14% DV copper

  • 0mg sodium

The magnesium and zinc numbers are the real story. Pepitas are one of the densest food sources of both minerals, which is why they show up in a lot of "snack your way to better sleep" and "immune support" food recommendations.

How People Use Them

Salad topping. Sprinkle 2 tablespoons over any green salad for crunch and protein. Pairs especially well with roasted squash, goat cheese, and balsamic-based dressings.

Homemade granola. Stir into the oat mix before baking, then toast together. Pepitas stay soft-crunchy rather than getting rock-hard like nuts sometimes do during granola baking.

Pesto with pumpkin seeds instead of pine nuts. Cheaper than pine nuts, roughly similar texture when blended, and a slightly nuttier flavor. Classic vegan pesto alternative.

Pumpkin seed butter. Blend 2 cups of pepitas in a food processor for 10 to 15 minutes with a pinch of salt. Creamy, spreadable, and similar to peanut butter but with a distinct earthy flavor. Good for school lunches if there's a peanut allergy concern.

Mexican and Central American cooking. Pepitas are traditional in mole sauces, pipián, and a lot of regional dishes across Mexico. If you're cooking those cuisines, pepitas are the authentic ingredient, not a substitute.

Fall and harvest baking. Sprinkled on top of pumpkin bread, butternut squash soup, or autumn-themed muffins. The seasonal visual fit is built in.

Trail mix. Combine with raw almonds, dark chocolate chips, dried cranberries, and coconut flakes. Pepitas add a texture variety that pure nut-based trail mix doesn't have.

Straight snacking. A small handful between meals delivers protein and magnesium without the sugar crash of most snack options.

How Freshness Holds Up

Seal the bag after each use and store in a cool, dry place. 6 to 9 months pantry life. For the 3 lb or 5 lb bulk sizes, move half to the freezer on arrival. Freezing extends shelf life to 2 years without changing texture or flavor.

Pepitas carry a lot of healthy fats that can oxidize if the bag stays open too long in a warm kitchen. If your kitchen runs warm in summer, refrigeration is worth the fridge space.

 

Customer Reviews

Frequently Asked Questions

Approximately 9 oz of edible walnut meat from a 1 lb bag. The shell accounts for roughly 40 to 45% of the total weight of an in-shell walnut. One pound of in-shell walnuts contains approximately 30 to 35 whole walnuts depending on nut size, which yields about 60 to 70 walnut halves after cracking. Plan purchase quantities with this yield ratio in mind, especially if you are buying for baking where a recipe calls for shelled cup measurements.

A nutcracker is the most practical tool and is not included with this product. English walnuts have thinner, more uniform shells than black walnuts, which means a standard lever-style nutcracker works well without excessive force. Alternatives include a dedicated walnut cracker (a hinged clamp tool), two walnuts squeezed together in one hand (English walnuts are thin enough that this works), a wide flat mallet strike on a hard surface, or placing the walnut in the hinge of a car door and applying slow pressure. For high-volume cracking (baking projects), a dedicated bench-mounted nut cracker is the most efficient tool and preserves the most intact halves.

12 to 18 months at room temperature in the sealed bag or a cool, dry pantry. Up to 2 years refrigerated in an airtight container. Up to 3 years frozen. The shell itself handles most of the preservation by keeping oxygen away from the fat surface, preventing moisture loss, and blocking light. This longevity is the primary practical advantage of in-shell over pre-shelled walnuts, which begin quality decline within 3 to 6 months even in sealed packaging. Only crack what you plan to eat or use within a few days. Keep the rest sealed in the shell until needed.

Two separate causes. First, the thin papery skin (pellicle) covering the walnut meat contains tannins that are naturally somewhat astringent. This is normal and does not indicate anything wrong with the nut. The tannins are also where a significant portion of walnut polyphenols are concentrated, so the skin is nutritionally valuable even though it contributes slight bitterness. Second, and more commonly complained about, is oxidation. Rancid walnuts taste acutely bitter and unpleasant in a way that is distinct from normal tannin astringency. If your walnuts taste genuinely bitter rather than mildly astringent, oxidation is the likely cause. Fresh-cracked raw in-shell walnuts from this product should taste creamy, rich, and mildly earthy with only slight tannin bite from the skin. If they taste harshly bitter, contact us.

No. These walnuts are not treated with PPO (propylene oxide) or any other fumigation agent. PPO is used in some commercial nut processing as an antimicrobial treatment, but it leaves trace chemical residue and is prohibited under certified organic standards. Our raw in-shell walnuts meet clean production standards without fumigation treatment. The in-shell format also provides natural protection against the surface contamination that fumigation is designed to address, which means in-shell walnuts typically require less aggressive post-harvest treatment than pre-shelled versions.

Eat the skin. The thin brown papery layer (pellicle) covering walnut meat contains a significant portion of the nut's polyphenol antioxidants, including ellagitannins and catechins. Studies that specifically compare walnuts eaten with and without skin intact show higher antioxidant activity when the skin is included. The slight astringency from the tannins in the skin is normal and not harmful. Blanching walnuts to remove the skin (common in some cooking applications for texture reasons) does reduce the polyphenol content. For snacking and any application where the skin does not affect the final texture, eating walnuts with the skin on is the nutritionally superior choice.

Yes, and they are specifically better for baking than pre-shelled walnuts for any recipe where walnut flavor is a primary ingredient. Cracking walnuts immediately before adding them to batter preserves the volatile aromatic compounds that contribute to the rich, nutty flavor profile. Pre-shelled walnuts that have been sitting in a bag begin losing these volatile compounds from the moment the shell is cracked, which is why they often taste flat or slightly stale in baked goods compared to fresh-cracked walnuts. Banana bread, walnut brownies, date-walnut loaf, oatmeal walnut cookies, and any application where walnut flavor needs to come through clearly benefits from fresh-cracked in-shell walnuts. The extra 5 to 10 minutes of cracking time is worth it for those recipes.

These are English walnuts (Juglans regia), which is the standard walnut sold in grocery stores and used in commercial baking. English walnuts have thin, relatively uniform shells that crack cleanly with a standard nutcracker, yielding large intact halves. The flavor is mild, buttery, and slightly earthy. Black walnuts (Juglans nigra) are a native North American species with much thicker, extremely hard shells that require specialized cracking tools. Black walnut flavor is considerably more intense, bold, and pungent than English walnut. Most people find black walnuts too strongly flavored for everyday snacking but they have a dedicated following for use in certain traditional recipes. Unless a recipe specifically calls for black walnuts, English walnuts are the correct choice.

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