Jumbo In-Shell Pumpkin Seeds | Lightly Sea Salted

Dry Roasted Jumbo Pumpkin Seeds, Sea Salt. Country of Origin: United States.

The jumbo shell cracks with a big, dry, deeply satisfying snap. The kernel inside is warm, rich, and nutty from the roasting, with a light sea salt note that lifts the flavor and makes each bite feel complete. The salt level here is notably restrained, more of a complement than a statement. If you want more salt impact, see our standard Sea Salted or Extra Sea Salted in-shell varieties. For most snackers, this light-salt jumbo hits the right balance of size, flavor, and seasoning.

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.

Gerbs Jumbo Lightly Sea Salted Roasted Whole Pumpkin Seeds are the go-to in-shell option for those who want the full jumbo snacking experience, the oversized crack, the bigger kernel, with just enough sea salt to round out the flavor. The light salt application complements the roasted seed without overpowering it, making this one of the most versatile and crowd-pleasing varieties in our jumbo lineup.

Slow-roasted in our dedicated allergen-free facility in Johnston, Rhode Island, with two clean ingredients: jumbo pumpkin seeds and sea salt. No shared lines with any of the top 14 major allergens. The jumbo size delivers a larger kernel inside each shell, more satisfying per seed than the standard in-shell variety, and is free from the same top 14 allergens.

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. Jumbo in-shell pumpkin seeds are a larger seed variety, producing a heartier cracking experience and a bigger kernel inside.

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.