In-Shell Pumpkin Seeds | Garlic & Onion

Dry Roasted Pumpkin Seeds, Garlic Powder, Onion Powder, Sea Salt. Country of Origin: United States.

Savory, aromatic, and warmly seasoned, the garlic and toasted onion coating adds a savory complexity that makes these seeds feel more like a seasoned snack food than a plain seed. The base roasted seed flavor comes through underneath, but the seasoning is clearly present from the first handful. The hull is well-coated and the flavor carries through to the kernel inside. A unique option in the Gerbs pumpkin seed lineup and well-suited to beer, chips, and dip snacking occasions.

Store in a cool, dry place away from direct sunlight and heat sources. Once opened, reseal the bag tightly after each use. For best quality after opening:

• Room temperature: up to 3 months in a sealed container
• Refrigerator: up to 6 months
• Freezer: up to 12 months

Moisture and heat are the main enemies of seed freshness. Avoid storing near the stove, dishwasher, or in humid pantry spaces. If seeds develop an off or rancid smell, discard, do not consume.

For snackers who have exhausted the plain and lightly salted options and want something with more flavor complexity, Gerbs Toasted Onion and Garlic Seasoned Whole Pumpkin Seeds offer a genuinely savory alternative. The seeds are slow-roasted and then coated in a garlic and toasted onion seasoning blend that delivers warm, aromatic, and savory notes with every crack.

All seasonings are sourced and processed in our dedicated allergen-free facility in Johnston, Rhode Island. No Worcestershire sauce, no soy, no wheat, no hidden ingredients, just the garlic and onion seasoning applied cleanly to allergen-free roasted seeds. It is free from the top 14 allergens.

American-grown seeds. Available in 14 oz., 2 lb., and 4 lb. resealable bags.

Pumpkin seeds are the edible seeds of pumpkin squash (Cucurbita species), harvested, cleaned, and dried or roasted for consumption. The in-shell variety is the whole seed with its white fibrous hull still attached, they are larger, provide additional dietary fiber from the hull, and deliver a satisfying crack-and-crunch snacking experience. The inner kernel (also called a pepita) is the flat, oval, dark-green seed you find inside.

In-shell pumpkin seeds have a long history as a snacking staple across North America and are commonly enjoyed roasted with sea salt. They are distinct from hull-removed pepitas, which are softer, easier to chew, and better suited for baking and salads. Gerbs carries both a standard and jumbo in-shell variety, the jumbo seeds are larger and deliver a bigger kernel with the same clean nutritional profile.

Gerbs in-shell pumpkin seeds are grown in the United States and processed in our family-owned facility in Johnston, Rhode Island, on dedicated equipment free of all 14 major allergens.

Magnesium

A 1-ounce serving of pumpkin seed kernels provides approximately 168mg of magnesium, about 40% of the daily recommended value (USDA FoodData Central).

Zinc

Pumpkin seeds provide approximately 2.2mg of zinc per ounce, around 20% of the daily recommended value.

Unsaturated Fats

The fat in pumpkin seeds is predominantly unsaturated, primarily oleic acid (monounsaturated) and linoleic acid (polyunsaturated). The Mayo Clinic identifies unsaturated fats as a beneficial part of a balanced diet when used in place of saturated fats.

Vitamin E

As with all foods, individual results vary. Gerbs makes no medical claims about the treatment or prevention of any health condition.

• Crack-and-snack: The classic way to enjoy in-shell seeds, crack the shell with your teeth, eat the kernel, and repeat. A satisfying, mindful snacking experience.
• Football and game day: A traditional seed-snacking setting, grab a bowl, crack away, and enjoy alongside beverages.
• Light roasting at home: If you receive raw in-shell seeds and want a warmer flavor, spread on a baking sheet and roast at 325°F for 15-20 minutes until the shells are dry and lightly colored. Toss with a small amount of sea salt immediately after removing from the oven.
• Shelling for cooking: If a recipe calls for pepitas (hull-removed kernels) and you only have in-shell seeds, crack and shell a batch by hand. It takes time but delivers fresh kernels on demand.