Rinse the pumpkin seeds very well making sure that all the pulp and pumpkin parts have been removed.
In a large pot, bring water to a boil. Place pumpkin seeds in the boiling water with one tablespoon of salt. Boil for 10 minutes. Strain and pat dry.
Strain and pat dry letting the pumpkin seeds dry out for at least an hour or up to 24 hours.
Preheat oven to 350 degrees Fahreneheit.
Spread the pumpkin seeds on a baking sheet and drizzle with one tablespoon olive oil. Mix well and bake for 20 minutes. Make sure you mix half way through.
Remove the seeds from the oven and toss in desired seasoning. Enjoy. Seal in a container for up to 1 week.
Drying Out - The number one most important part to roasting pumpkin seeds is making sure the seeds are very dry. I like to let them sit out for 1-3 hours or even over night before roasting them. This ensures you will have a crisp seed.
Seasonings - The sky is the limit with roasted pumpkin seed seasonings. Here are a few of my favorites.
Sweet Roasted Pumpkin Seeds - After cooking toss with brown sugar, a pinch of cinnamon and nutmeg for a sweet yet crunchy snack.
Pumpkin Spice Pumpkin Seeds - Toss with Pumpkin Pie Seasoning and olive oil right before baking. If you prefer them a little sweet sprinkle with a little brown sugar as they come out of the oven.
Spicy Roasted Pumpkin Seeds - Before you bake the seeds sprinkle with a little cayenne pepper for extra heat.
Salty Roasted Pumpkin Seeds - Sprinkle a little Everything Bagel seasoning on the Pumpkin seeds right after you pull them from the oven. Mix well and enjoy!
Taco Roasted Pumpkin Seeds - Toss with olive oil, salt, and homemade taco seasoning before roasting.