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Organic Dry Roasted Pumpkin Seeds with Sea Salt

Organic Dry Roasted Pumpkin Seeds with Sea Salt
Roasted Pumpkin seeds
Pepitas Salad
Pumkin Seeds
$7.99 / 8 oz $1.00 / oz
$15.99 / 1 lb $15.99 / lb
$21.99 / 2 lbs $11.00 / lb
$34.99 / 4 lbs $8.75 / lb
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  • — Kosher, Non-GMO, Organic, Vegan
  • — Pumpkins Seeds are 100% organically grown
  • — Good source of plant-based protein and dietary fibers
  • — Loaded with minerals such as iron, potassium, magnesium, phosphorus, zinc and are also full of antioxidant-like compounds.

Salted Roasted Pumpkin seeds create a delicious high-nutrient snack, have it plain or mix into baked goods to increase protein intake. These nutty-tasting roasted pumpkin seeds prompt your body to feel good. Even better, they taste great and are a high-nutrient way to curb your cravings for salty foods.

Organic Dry Roasted Pumpkin Seeds Nutrition Information

Lauded by some as a superfood, roasted pumpkin seeds have an excellent reputation in the health and fitness industry. What makes these grab-and-go snacks so great? Let’s take a look!

If you struggle with high blood pressure, it can be next to impossible to find food that will curb your craving for salty foods without sending your cholesterol through the roof. Pepitas may be the answer to your prayers! Though lightly salted, they are low in cholesterol, which helps you fight high blood pressure.

Potassium is an electrolyte with some health benefits. Consuming the right levels of potassium each day can help you maintain proper levels of fluid in your body, decreasing your chances of getting dehydrated. Potassium also helps regulate muscles work, ensures your heart pumps as it should. Moreover, potassium reduces blood pressure.

Without fiber regulating the digestive system, the rest of the vitamins and minerals in your body can’t do their job. Fiber is a crucial component of digestive health, and luckily pepitas loaded with fiber.

Whether you’re trying to promote muscle growth or manage diabetes, protein remains an essential aspect of a healthy diet. Protein builds and repair tissues, from your fingernails to your heart and muscles. Although a macronutrient like fat and carbohydrates, protein is not stored in reservoirs throughout your body, making it especially important to consume protein regularly to keep your body in peak physical condition.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving

% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 147mg 6%
Total carbohydrate 4g 1%
Dietary fiber 2g 7%
Total sugars 0.4g
Includes 0g Added Sugars 0%
Protein 9g 17%

Vitamin D 0mcg 0%
Сalcium 9mg 1%
Iron 1mg 6%
Potassium 229mg 5%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Organic Pumpkin Seeds (Sea Salt)
CAUTION: May Contain Shell Fragments
Storage Time: Up to 1.5 years
Country of Origin: China
Packaged in: USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts and Wheat
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Ingredients for Vegan Pumpkin Pie:

Pie Crust

  • 1 1/4 cup all-purpose flour
  • 5 tbsp non-dairy butter
  • 2-3 tbsp ice water

Pumpkin Pie Filling

  • 1 (15 oz) can pumpkin puree
  • 1/2 cup coconut sugar
  • 3/4 cup of non-dairy milk
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1/2 tsp Himalayan pink salt


  1. Start by making your pie crust. In a small bowl, combine the flour and salt. Cut the butter in small pieces and add to the dry ingredients. Using your hands or a pastry cutter, press the butter into the flour until the butter is evenly distributed.
  2. Add 1 tbsp ice water and mix. Add more water as necessary. You need a fairly dry dough but that has enough moisture to roll out and shape.
  3. When you have the right consistency, wrap the dough in plastic wrap and refrigerate for at least 30 minutes. When the dough is firm, roll out onto a piece of floured parchment paper until your dough is about 1/8″ thick.
  4. Placing your hand underneath the parchment paper, gently flip the crust into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hangover. Place in the refrigerator and let chill for at least 1 hour.
  5. Preheat the oven to 350F.
  6. In a powerful blender or food processor, combine all the ingredients for the pumpkin pie filling. Blend until completely smooth. Pour the pumpkin pie filling into your pie crust, spread evenly with an offset spatula, and bake, uncovered, for 40 minutes.
  7. Remove from the oven and let cool completely at room temperature before transferring to the refrigerator to continue chilling. The pie should set for 4 hours but best overnight.
    Serve with vegan whipped cream.
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