Raw pepitas, or green pumpkin seeds, have a sweet and nutty flavor. They are the perfect base for a streusel topping. Use it to top pumpkin muffins, ice cream, oatmeal, yogurt parfaits, or this satisfying pumpkin custard I shared today.
At the risk of sounding like a scene from Forest Gump, let’s talk the sweet incantations of pumpkin:
- real pumpkin pie
- spicy pumpkin brittle
- pumpkin smash cake (GF)
- pumpkin cheesecake
- and now pumpkin custard!
Find these recipes and more in my Pinterest Board devoted to all things pumpkin, “Pumpkin Everything.”
Pepita (Pumpkin Seed) Streusel
Author: Abby Burd (Baby Birds Farm)
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
A crunchy topping, made with green pumpkin seeds (pepitas), brown sugar, oats, and cinnamon. Perfect for topping pumpkin pie or ginger pumpkin custard. Keep leftovers to top ice cream, yogurt, and more.
Ingredients
- 2 tablespoons butter
- ½ cup raw pepitas (hulled pumpkin seeds)
- ¼ cup rolled oats
- ¼ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350* F.
- Melt the butter in a small glass mixing bowl by microwaving for 10-15 seconds. A few unmelted lumps are fine.
- Add the rest of the ingredients to the bowl, stir to mix well.
- Scatter the batter over a baking sheet lined with a silicon mat or parchment paper, and bake for 5 minutes or until browned.
Notes
My streusel still looked "wet" when it had started browning. I pulled it out of the oven anyway and it turned out well. Don't let it burn.
