Remove the seeds from the pumpkin, separating the fiber from the pumpkin seeds as best you can.
Rinse the pumpkin seeds in a colander, discarding any remaining pulp. The running water makes it easier to pull the fiber away from the seeds.
Boil the pumpkin seeds in salted water for about 10 minutes, then drain in a colander and pat dry. Don’t worry about getting them completely dry; just pat away excess moisture.
Season pumpkin seeds. Toss with olive oil, spread in a single layer on a cookie sheet and sprinkle with salt.
Roast pumpkin seeds in a 350-degree F. oven for 12-25 minutes (depending on seed size and oven), stirring every 5 minutes to ensure even toasting and prevent burning. They’re done when the pumpkin seeds turn golden brown, and you begin to smell a nutty aroma. You can taste them to check for crispness.
Store pumpkin seeds in an airtight container for up to a week.Other ideas for seasonings for pumpkin seeds:SALT AND PEPPER - olive oil, sea salt, black pepper SPICY CAJUN - melted butter, Worcestershire sauce, Cajun seasoning, cayenne pepper, salt to taste (some Cajun seasoning is very salty, so you may not need to add salt) CHEESY ITALIAN - olive oil, Italian seasoning,grated Parmesan cheese LAWRY'S - olive oil, seasoning salt CINNAMON SUGAR - olive oil, pinch of salt, brown sugar, cinnamon OLD BAY - olive oil, sea salt, Old Bay seasoning PUMPKIN PIE SPICE - melted butter, cinnamon, ground ginger, pinch of nutmeg SMOKY & SPICY - olive oil, sea salt, garlic powder, brown sugar, smoked paprika, chili powder, cayenne pepper MAPLE ROASTED - olive oil, maple syrup, brown sugar, pumpkin pie spice.