Pumpkin – Kakai Seeds


Pumpkin – Kakai Seeds

Do you love pumpkin seeds? If so, then this semi-bush short vine pumpkin is for you! These eye catching, medium-small,( avg. 5-8 lb.) green-striped pumpkins produce hulless seeds. Not just sort of hulless but completely, ready to devour, without hull seeds! After displaying these beauties for fall, scoop out the large, dark green, completely hull-less seeds, roast them in the oven with a pinch of salt and enjoy a delicious and nutritious snack that can be eaten on the go, or easily packed in the kids’ lunch for a yummy side.

Approximate seeds per pack: 10

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When to Plant in Spring:

  • Earliest Planting Date: 2 weeks after Average Last Frost
  • Latest Planting Date: 8 weeks after Average Last Frost
  • Length of Planting Window: 6 weeks
  • To find your Average First or Last Frost, click here and type in your zip code.

Planting Info: Plant seeds ½ inch deep.

For Ground Plot Planting: Plant 4-7 seeds in hills spaced 72” apart.  Thin to leave the best 2 seedlings per hill.

For Raised Bed Planting: Plant 2 seeds 24-36” apart. Thin to 1 plant per 24-36”.

Germination Days: 5-14 days

Days to Maturity: 100

Preference: plenty of water, full sun, weakly acidic soil

• Originally from Austria, this unique pumpkin was initially grown solely for its hulless seeds.

• It’s seeds are a great source of both iron and protein. When pressed, the seeds’ oil produces powerful oils that are known to be good for prostate health.

• Can be eaten raw or roasted in the oven with a pinch of salt or your favorite seasoning.

Roasted Kakai Pumpkin Seeds
Directions: Preheat oven to 175 degrees. Cut squash so you can scoop out seeds. Separate seeds from seed walls but don’t rinse them. The squashy moisture adds good flavor. Lay seeds out on a baking sheet. Don’t crowd the seeds. Bake for 20-25 minutes. Stir once or twice and remove from oven. Let cool before enjoying.

For savory seeds: After roasting, toss seeds with olive oil, salt and pepper, or with spices like cayenne, chili, smoked paprika or cumin. A dash of tamari is also nice.
For sweet seeds: After roasting, toss seeds with melted butter and cinnamon, nutmeg or allspice, cocoa or anything else that excites your sweet tooth.

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