What's Another Name for Pepitas?

December 4, 2025 •

3 min read

According to ancient archeological evidence, squash cultivation in Mesoamerica dates back over 7,500 years, making the seeds, or pepitas, a historical food source. Today, many people ask: what's another name for pepitas, often using the terms interchangeably with regular pumpkin seeds.

Quick Summary

The term pepita, which is Spanish for 'little seed of squash,' specifically refers to the hulless, green kernels from certain pumpkin varieties. While all pepitas are pumpkin seeds, not all pumpkin seeds are pepitas, as most have a hard, inedible shell.

Key Points

Hulless Pumpkin Seed: This is the most accurate alternative name for a pepita, reflecting its shell-free nature.
Source Varies: Unlike common pumpkin seeds from carving gourds, pepitas come from specific hulless varieties like Styrian pumpkins.
Culinary Versatility: Pepitas are more versatile in cooking due to their tender, shell-free texture, allowing for raw consumption and blending into sauces.
Flavor Profile: Pepitas offer a nutty, mildly sweet flavor, which differs from the chewier, tougher texture of roasted, in-shell pumpkin seeds.
Nutritional Differences: While both are nutritious, the presence or absence of the fibrous hull results in minor differences in fiber and fat content.
Spanish Origin: The word 'pepita' itself is Mexican Spanish for 'little seed of squash'.

Pepita vs. Pumpkin Seed: Defining the Key Difference

While you might have heard the term 'pepitas' and 'pumpkin seeds' used interchangeably, they are not, in fact, the same product. The name pepita refers to the edible, shell-free, light green kernels harvested from specific, hulless varieties of pumpkin or squash. These special cultivars, often called 'oilseed' or 'Styrian' pumpkins, are bred to produce seeds without the hard, white outer shell that is characteristic of the seeds found inside common carving pumpkins.

The Source of True Pepitas

Authentic pepitas come from specialized pumpkins, not your typical jack-o'-lantern gourd. For example, the Styrian pumpkin is known for its hulless, dark-green seeds. Other hulless varieties include Lady Godiva, Kakai, and Naked Bear pumpkins. These seeds emerge from the fruit already green and ready to be eaten, either raw or roasted, without the tedious task of cracking a shell.

The Linguistic Origin

The name 'pepita' itself provides a major clue to its identity. In Mexican Spanish, 'pepita de calabaza' literally means 'little seed of squash,' which perfectly describes this specialized culinary ingredient. In Mexican cuisine, pepitas are a staple used in sauces like mole and as a crunchy garnish for various dishes. In Greece, lightly roasted and salted unhulled pumpkin seeds are known as pasatémbo, from the Italian for 'pastime'.

Culinary Uses and Flavor Profiles

The physical and botanical differences between pepitas and common pumpkin seeds lead to distinct culinary applications and flavors. Because pepitas are shell-free, they have a smoother, more tender texture and a mildly sweet, nutty taste, making them versatile for a wide range of dishes. They can be tossed into salads, blended into sauces, or baked into breads and granolas. Traditional pumpkin seeds, with their crunchy hull, are typically roasted with salt and enjoyed as a snack where the whole seed is consumed.

The Nutritional Picture

Both seeds are packed with nutrients, but there are some minor nutritional differences based on the presence of the shell. A 1/4 cup serving of pepitas offers a substantial amount of plant-based protein, healthy fats, and minerals like magnesium, zinc, and iron. The fibrous hull of traditional pumpkin seeds, however, provides an additional fiber boost.

Growing Your Own Hulless Pumpkin Seeds

For those who are avid gardeners, you can grow your own source of pepitas. You will need to purchase seeds from specific hulless varieties. It's a satisfying process that allows you to have a fresh supply of these tasty, nutritious seeds straight from your garden.

A Quick Look at the Seeds


Feature	Pepitas	Traditional Pumpkin Seeds
Shell	Hulless (no hard shell)	Enclosed in a hard, white shell
Appearance	Flat, green kernels	Flat, oval-shaped, white or cream
Source	Hulless pumpkin varieties (e.g., Styrian, Kakai)	Common carving or field pumpkins
Preparation	Can be eaten raw or roasted	Typically require roasting before eating
Texture	Smooth and tender	Crunchier and chewier due to the hull
Culinary Use	Garnish, salads, baking, sauces (pesto)	Snacking (roasted)

Common Uses for Pepitas

Snacking: Raw or roasted and salted pepitas are a healthy, portable snack.
Topping: Sprinkle them on salads, soups, oatmeal, and yogurt for a nutty crunch.
Baking: Incorporate into breads, muffins, and granola bars for added texture and flavor.
Blends: Create unique sauces, like pepita pesto, or blend them into nut-free butter alternatives.
Mexican Cuisine: Use them in traditional dishes like mole and salsa, such as sikil pak.

Conclusion: Understanding the Terminology

In summary, while many people use the term 'pumpkin seeds' to refer to pepitas, the names are not truly interchangeable. The most accurate alternative name is hulless pumpkin seed. Understanding this distinction helps in the kitchen and when shopping for the right product. The green, shell-free pepita is a specific type of pumpkin seed, offering a tender texture and mildly sweet flavor that sets it apart from its hard-shelled counterpart. Now you can confidently discuss and utilize both varieties in your cooking with precision.

A Resource for Seed Enthusiasts

To explore more about hulless pumpkin varieties and other unique seeds, a great resource is gardening websites or seed banks that specialize in rare or heirloom vegetables. For example, the website Gardening Know How has articles that delve into specific varieties and how to grow them, offering deeper knowledge for curious cooks and green thumbs alike.

Frequently Asked Questions

No, while both are seeds from pumpkins, they are not the same. Pepitas are the hulless, green kernels from special pumpkin varieties, while typical pumpkin seeds have a hard, white outer shell.

The green seeds you see in stores are pepitas from a hulless variety. The seeds from a carving pumpkin have a hard, tough shell and are not true pepitas, though they can be roasted and eaten with the shell on.

The term 'pepita' comes from the Mexican Spanish phrase 'pepita de calabaza,' which translates to 'little seed of squash'.

Yes, several pumpkin varieties are bred specifically for their hulless seeds, including Styrian, Lady Godiva, and Kakai pumpkins.

Both are highly nutritious. Pepitas are lower in fiber due to the missing hull, which is where most of the fiber is found in traditional pumpkin seeds. However, the nutritional differences are minor.

It depends on the recipe. For garnishes, they can often be substituted. However, for dishes requiring a specific texture, such as a sauce or pesto, pepitas are the preferred choice due to their tender nature.

Pumpkin seed oil is made from pressed, roasted seeds of the Styrian oil pumpkin. It is known by various names, especially in Central and Eastern Europe, where it is a culinary specialty.