Pumpkin seed protein is a fine, dark green powder with a nutty, earthy flavour. It is made by separating the oil from organic pumpkin seeds, and what is left is a dry, concentrated, single-ingredient powder. That makes it a flexible kitchen ingredient, provided you treat it as a dry, strongly flavoured flour-like powder rather than a milkshake mix. These are the techniques that work best.
Know what you are cooking with
The powder is the ground seed cake left after the oil has been pressed out. A published analysis of that cake from pumpkin seed oil production reports a protein content of 60 to 65%, and our powder carries up to 63g of protein per 100g. It is dry and absorbent, it is green, and it tastes of pumpkin seeds. In Mexico, ground pumpkin seeds are the basis of pipián, a family of sauces served with chicken or turkey. Use that as a guide to the flavour: it sits well with coriander, chilli, lime, garlic, tomato, spinach, banana, oats and cocoa.
In pancakes
Our recipe for Green Pumpkin Seed Protein Pancakes (in the product guide) shows the proportions that work: 40g of powder with 50g of rolled oats, one ripe banana, two flax eggs, a handful of kale, a teaspoon of baking powder and 2 to 3 tablespoons of oat milk. The oats and banana give body and sweetness; the flax binds. A few tips:
- Blend until completely smooth, then let the batter stand for 5 minutes. The oats and flax thicken it as they absorb liquid.
- Keep the heat at medium. Pancakes with this much green need 2 to 3 minutes a side to set and turn golden, and a hotter pan scorches the outside first.
- Make them small. A smaller pancake is easier to turn.
In bread, muffins and crackers
Treat the powder as a replacement for a small part of the flour, not a substitute for all of it. A good starting point is about a tenth of the flour weight: 50g of powder in a 500g loaf, or two tablespoons in a muffin batter. Whisk it through the dry ingredients so it is evenly spread, and add a little extra water or milk, a spoonful at a time, until the dough feels as soft as you are used to. The crumb will be greener and nuttier. If you like the result, you can raise the proportion next time. In crackers and flatbreads, where there is no rise to protect, you can be bolder.
In drinks and bowls
For a smoothie, blend one scoop (about 20g) with a banana, a handful of spinach, a spoonful of nut butter and 250ml of plant milk. Banana and cocoa soften the earthy edge. For bowls, stir a spoonful into yoghurt, porridge or overnight oats, and allow a few minutes for the powder to soften. Because the powder is dry and absorbent, a drink may thicken if it stands; add a splash more liquid if you leave it.
In soups and sauces
This is where pumpkin seed protein feels most natural. To avoid lumps, mix a tablespoon or two with a little cold water or stock into a smooth paste first, then whisk it into the pan once the heat is off or very low. It thickens slightly and adds a savoury, nutty depth.
Quick green soup. Soften a chopped onion in olive oil, add two sliced courgettes and 500ml of stock, and simmer until tender. Add a large handful of spinach for the last minute, then blend. Whisk 20g of powder into a little cold stock, stir it in off the heat, and finish with lemon juice and black pepper.
Pepita-style green sauce. Inspired by Mexican pipián: blend 20g of powder with a large handful of coriander, one green chilli, a clove of garlic, the juice of a lime and 100ml of warm stock until smooth. Warm it gently for a few minutes and spoon over roast vegetables, rice or grilled chicken. Traditional versions brown the whole seeds first and then blend them with tomatillos, chillies, garlic and cumin.
Quick reference
- Smoothie: 1 scoop (about 20g).
- Porridge or yoghurt: 1 to 2 tablespoons.
- Bread and muffins: about 10% of the flour weight.
- Soup or sauce: 20g to start, whisked in off the heat.
Tips
- Add a little extra liquid when baking.
- Start with small amounts to get used to the flavour.
- Store cool and dry with the pouch tightly closed.
