The pumpkin, which is classified under the genus Cucurbita and the family Cucurbitaceae, is cultivated globally for many purposes. It serves as a culinary ingredient, livestock feed, and is occasionally utilized for decorative purposes. Following the harvest, the seeds have been frequently utilized as animal feed, crushed for fertilizer, or even wasted, despite their high nutritional value, excellent grade oil, and abundant protein content. Due to growing public consciousness regarding sustainable agriculture, clean along with effective energy, and waste management technology, seeds of pumpkin have the potential to gain a larger portion of the snack food industry’s market. The utilization of these byproducts enhances the worth of the manufacturing, while also aiding in the creation of novel food products. Therefore, it presents a fresh chance to investigate the potential for manufacturing technologies to create various value-added goods using pumpkin seeds. This study focuses on reviewing studies conducted the nutritional advantages of pumpkin seeds. The application of pumpkin seeds as a nutritional supplement in food items is regarded as a viable option. Additionally, pumpkin seeds may be ingested as a food source because of their higher oil and vitamin content.