Pumpkin Brains - What to do with the pulp surrounding pumpkin seeds

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Pumpkin Brains - What to do with the pulp surrounding pumpkin seeds

Call it Pumpkin brains, pumpkin guts, pulp, goop... it's the stringy mess inside the pumpkin that holds the seeds. These days, roasted pumpkins seeds are all the rage, (see this page for recipes) but people want to know what to do with the pulp. The seeds are tasty, full of anti-oxidants, high in fiber and protein, gourmet shops and health food stores stock them. And the pumpkin flesh itself is also very good (see nutritional content below.

But the pulp? It ought to be edible, but given its fiberous texture and purpose, it is likely to be considered tasteless and stringy... not generally appealing in a food... to most people.

Pumpkin (flesh, not pulp) Nutritional Facts

Amount Per

Calories 30

% Daily Value*
Total Fat 0.1 g	0%
Saturated fat 0.1 g	0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg	0%
Sodium 1 mg	0%
Potassium 394 mg	11%
Total Carbohydrate 8 g	2%
Dietary fiber 0.6 g	2%
Sugar 3.2 g
Protein 1.2 g	2%

Vitamin A	197%	Vitamin C	17%
Calcium	2%	Iron	4%
Vitamin D	0%	Vitamin B-6	5%
Vitamin B-12	0%	Magnesium	3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tips and Suggestions from Visitors

A visitor writes on October 28, 2010: "A really great way to make "Halloweeny" pumpkin seeds is to boil the seeds in apple cider for 10 minutes before baking. Spread about a teaspoon of oil on a baking sheet and spread seeds. Sprinkle with a little salt and sugar (I like to use brown sugar) and some spices (I like cinnamon and cloves). The sugar and cider will caramelize and the seeds are delicious! Be sure to watch closely because they will stick and burn a little more easily than usual. "