pumpkin seed flour

About

What it is and where it shows up.

Pumpkin seed flour (PSF) is a plant-based flour produced by drying, grinding, and sieving seeds of Cucurbita species (primarily C. pepo and C. moschata). It is used as a high-protein, high-fibre functional ingredient in baked goods, meat products, and nutritional supplements due to its dense content of proteins (24–40%), polyunsaturated fatty acids, minerals, and antioxidant phytochemicals.

Safety summary

The regulatory and scientific consensus.

Pumpkin seed flour is broadly considered safe for the general adult population with no ADI established and no bans in any major jurisdiction; it is a whole-food ingredient rather than an additive. Antinutritional factors including phytic acid, trypsin inhibitors, and tannins are present and may reduce mineral bioavailability at very high intakes. Studies note that pumpkin seed flour can contribute 19–57% of the tolerable daily intake for nickel, warranting attention in nickel-sensitive individuals.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Pumpkin seeds are explicitly listed as a permissible specialty ingredient in multigrain bread under FSS (Labelling and Display) Regulations; minimum inclusion is 5% on a 100g flour basis. No separate product standard for pumpkin seed flour exists; it falls under the general flour/seeds framework.source
FDA (Food and Drug Administration) (United States)	Approved	Pumpkin seeds and derived products (including flour/meal) are treated as whole-food ingredients within the fruit/vegetable or grains category; no additive-specific regulation or ADI assigned. Processed seeds fall under FDA's general food safety framework.source

Who should approach with care

Whose guidance would steer them away.

Kidney Disease — Pumpkin seed flour is high in phosphorus, magnesium, and potassium; individuals with chronic kidney disease who require restriction of these minerals should monitor intake.

Other — Individuals with nickel sensitivity or nickel contact allergy should exercise caution, as pumpkin seed flour can contribute 19–57% of the tolerable daily intake for nickel per published ICP-MS digestion studies.

Nut Allergy — Pumpkin seeds are a tree seed and cross-reactivity with other seed or nut allergies has been reported; individuals with seed allergies should consult a doctor before consumption.

Ibs — The high fibre content (up to 31%) and presence of oligosaccharides (alpha-galactosides) in pumpkin seed flour may exacerbate symptoms in individuals with irritable bowel syndrome.

Research citations

The sources behind this verdict.

1PubMed. The ICP-MS Study on the Release of Toxic Trace Elements from the Non-Cereal Flour Matrixes After In Vitro Digestion and Metal Pollution Index Evaluation, 2025. ncbi.nlm.nih.gov
2PubMed. Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour, 2024. pmc.ncbi.nlm.nih.gov
3PubMed. Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours, 2001. pubmed.ncbi.nlm.nih.gov
4PubMed. Evaluation of pumpkin seed products for bread fortification, 2001. pubmed.ncbi.nlm.nih.gov
5PubMed. Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein, 2000. pubmed.ncbi.nlm.nih.gov

Independently researched5 citations