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Thyme Roasted Pumpkin Seeds


  • 1 cup raw shelled pumpkin seeds

    fresh pumpkin seeds may be used, be sure to wash and dry them first

  • 2 tsp olive oil
  • ½-1 tsp thyme
  • ¼ salt
  • ¼ pepper


  • Preheat oven to 350 degrees. 
  • Toss all the ingredients together in a bowl.
  • Spread foil or parchment paper on a baking sheet.
  • Bake 20 to 25 minutes, until the seeds are toasted. Cool on pan before transferring to dish or container.
  • Use pumpkin seeds as a snack, add to salads or casseroles, great for a muffin or bread topping.


Health Benefits:
  • 1 oz. of roasted pumpkin seeds (about 140 seeds) contains 1 gram of fiber and 148 calories.
  • Pumpkin seeds contain high amounts of chlorophyll, zinc, omega-3 fatty acids, and carotenoids.
  • Pumpkin seeds contain mostly monounsaturated fat which does not raise blood cholesterol
  • Thyme is a warming herb that supports the lungs, spleen, kidneys, bladder, and heart. Relieves lung congestion (expectorant properties), soothes digestion, and an antioxidant.