• 1 cup Pumpkin Seeds (about 2 pie pumpkins)
• 3/4 tsp Salt
• 2 tsp finely chopped Fresh Soli Organic Living Thyme
• 2 tsp Olive Oil

Preparing the Seeds:

1. Cut each pie pumpkin in half lengthwise or cut around the stem to remove the lid.
2. Scoop out and remove all the pumpkin seeds and strings. (You'll get ~¾ cup seeds from one 3-pound pie pumpkin.)
3. Place the seeds in a colander in the sink. Rinse them under cool running water for 20-30 seconds, running your fingers through them to loosen the seeds.
4. Dry pumpkin seeds thoroughly with a dish towel or paper towel. (If you have the time, let them sit out overnight to dry them completely.)

Roasting Pumpkin Seeds:

1. Preheat oven to 350°F.
2. Combine pumpkin seeds, oil and Thyme in a large bowl. Toss to coat the pumpkin seeds thoroughly.
3. Line a large baking sheet with parchment paper and spread pumpkin seeds in a single layer.
4. Bake in preheated oven for 20-30 minutes or until pumpkin seeds are crunchy.
5. Let cool completely before enjoying.