By Hannah Brandstaetter
Pumpkin Seed Oil is one of Austria’s traditional culinary specialities. It has been a part of the country’s cooking staples from the earliest recipes dating back to 1697 in Styria, Austria. The oil is protected by the European Union’s PDO (Protected Designation of Origin) and is famed for its combination of nutty and fine roasted aromas which excite the palate. The oil’s thick consistency and greenish, black tone led to some people describing it as motor oil or black gold.
Production 
The Stryian pumpkin seeds are harvested between September and October and are immediately washed and dried. Once dried, the seeds are ground, then slowly and gently heated, and finally pressed, completely unrefined. This allows obtaining 100% pure Pumpkin Seed Oil from the first pressing. It takes approximately 2.5 to 3kg of these shell-less pumpkin seeds to produce 1 litre of oil
Health Benefits
Pumpkin Seed Oil doctors around the globe have praised the oil because of its richness in antioxidants, high zinc content, and essential omega-3 and omega-6 fatty acids.
The oil is thought to lower blood pressure and cholesterol and with its natural hypnotic, which converts to serotonin in the body, it ensures a good night’s sleep.
What to cook?
Pumpkin Seed Oil is suitable for savory and sweet dishes. The Oil is famously used as an ice cream sauce alternative and traditionally in soups and Austrian bakery goods. It can be used as salad dressings and with its nutty taste many people use the oil alone without needing to complement it with vinegar.
One of my favourite recipes for pumpkin seed oil is the Gugelhupf, a traditional Austrian cake.
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Gugelhupf Cake with Pumpkin Seed Oil
Description
A traditional Austrian cake showcasing the prized pumpkin seed oil.
Ingredients
- 4 eggs, separated
- 110ml water
- 120ml Pumpkin Seed Oil
- 150g castor sugar
- 1 sachet vanilla sugar
- 100g granulated sugar
- 250g flour
- 1 sachet of baking soda
- Butter for the mold
Instructions
- Grease the mold with butter and cover the form with flour. Mix the egg yolks, water, castor sugar and vanilla sugar and stir well until frothy. Add pumpkin seed oil and stir until foamy.
- Whisk the egg whites until stiff, then add the granulated sugar and stir.
- Add a third of the egg white to the egg yolk mix and stir. Then, add the flour and baking powder and stir until smooth. Use a large spoon to gently mix the remainder of the egg white with the mix.
- Bake at 160°C (320F) for one hour. Allow the cake to cool for 10 minutes and then plunge it gently onto a plate. Sprinkle some powdered sugar on top to finish.
- Category: Baking
- Cuisine: Austrian
Frequently Asked Questions
Can I use pumpkin seed oil for high-heat cooking like frying or roasting?
No — do not use pumpkin seed oil for frying or roasting. When heated above 120°C (248°F), it develops an unpleasant smell and its nutritional properties degrade. Use it exclusively as a finishing oil: drizzled over salads, soups, ice cream, or baked goods after they come out of the oven.
How should I store pumpkin seed oil to keep it from going rancid?
Store in the original dark bottle in a cold, dark place — a cupboard away from the stove is ideal. The polyunsaturated fats oxidize quickly when exposed to light or heat. Once opened, use within 9 months. A rancid oil smells sharp and acrid rather than nutty.
What does Styrian pumpkin seed oil taste like?
It has a deep, nutty, roasted flavor — rich and slightly earthy, with the intensity of toasted pumpkin seeds. The color is a striking dark greenish-black that looks almost opaque in the bottle. A small drizzle over vanilla ice cream or a simple green salad is one of the most distinctive flavor contrasts in Austrian cooking.
Useful Tips
Do not overheat.
When Pumpkin Seed Oil is heated in a pan over 120 Celsius degrees the oil can develop an unpleasant smell. The oil is unsuitable for roasting and frying.
What to do with stains?
Pumpkin Seed Oil can leave a green-black stain if spilled on clothing. Instead of washing your stained clothes put them out in the sun for a few hours before washing your clothes.
How to store?
The Oil is sold in dark bottles with sealed caps to prevent it going rancid. Polyunsaturated fats found in Pumpkin Seed Oil can easily be oxidized by sun and light. Store your Oil in a cold and dark place and after opening do not use for more than 9 months.
I use pumpkin seed oil all the time, love it!