Mexican chocolate, salted roasted pumpkin seeds and a splash of tequila give this dessert a fluffy texture and slightly crisp crust. Get these recipes and more from F&W's guide to pumpkin seeds.

Heat a skillet over medium heat and toast the pumpkin ... cook it in the sauce until just cooked through, about 10 minutes, and serve with lime wedges. This tastes best the day it’s made. Recipe ...

Or try making pumpkin halwa – the nutty flavour of the pumpkin flesh blends well with the other nuts and seeds. Roasted pumpkin seeds are great on their own as snacks and can be incorporated ...

If you have a high-powered food processor, and if the skin of the pumpkin is ... scoop out the seeds and stringy centre, and roast the halves, cut-side down, as in the recipe.

This recipe is a fantastic take on two ... Add the pecans and pumpkin seeds and salt and continue to cook until the nuts and seeds are toasted and the caramel is sticky, about 2 to 3 minutes.