The press cake obtained after the production of pumpkin seed oil is a nutritious byproduct distinguished particularly by its high protein content and valuable amino acid profile. Pumpkin seed press cake obtained through the cold-pressing method can contain crude protein levels of up to approximately 60%; in this respect, it holds a very strong position among plant-based protein sources. Additionally, it is rich in fiber and minerals such as magnesium, zinc, and iron. Pumpkin seed press cake is used in the food industry for developing protein bars, gluten-free flour blends, and functional snacks, while also being evaluated as a high-quality protein source in animal nutrition. With these properties, the product carries the quality of a high value-added raw material within a sustainable production cycle.