Are Pepita and Pumpkin Seeds the Same?
Pepita seeds and pumpkin seeds are frequently used interchangeably, but are they really the same thing? Not exactly. With a crunchy bite and a nutty, slightly sweet flavor, pepita and pumpkin seeds do indeed share some similarities, but they are not the same thing. Pepitas are pumpkin seeds but not all pumpkin seeds are pepitas.
A common misconception is that pepitas are what you’re left with after the outer shell, or hull, of the pumpkin seed is removed. That’s not actually the case. Pepitas (which translates to “little seeds of squash” in Spanish) is a type of pumpkin seed, naturally hull-free and only found in oilseed or Styrian pumpkins.
Unlike most pumpkin seeds, which must be prepped and roasted before eating, green-hued pepitas have a thin skin and delicate crunch and are delicious when eaten raw or roasted. They are wonderful as a snack and also great for cooking. Pepitas can be added to everything from granola and muesli to pesto, salads, snack bars, crackers, and so much more. So, if a recipe calls for pumpkin seeds, you can always use pepitas instead, but you can’t use pumpkin seeds in place of pepitas.
Source: thekitchn.com/pepitas-vs-pumpkin-seeds-23416957
Recipe – Endurance Crackers
Ingredients
1/2 cup chia seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds or pepita seeds
1/2 cup sesame seeds
1 cup water
1 large garlic clove, finely grated
1 tsp. sweet onion, finely grated
1/4 tsp. fine sea salt, plus more for sprinkling
Additional seasoning suggestions: herbamare, kelp granules, rosemary, paprika, turmeric, etc.
Process
Combine seeds in a bowl, then add water, garlic, onion, and salt. Stir until well combined and a thick, gel-like consistency. Allow the mixture to sit for a few minutes until the water is completely absorbed, and season as desired.
Line a large baking sheet with parchment paper, and spread the mixture onto the sheet as thinly as possible. Sprinkle additional salt on top. Bake at 300°F for 35 minutes. Remove from oven and carefully flip. Bake for 25–30 minutes more or until lightly golden around the edges. Let cool for about 15 minutes, then break into crackers and let cool completely on the sheet. Serve with hummus, mashed avocado, or your spread of choice.