Remove the seeds from the pumpkin(s) and place in a colander.

Rinse under running water, removing as much of the pulp and strings as you can. The seeds will still feel slippery, but that's okay.

Pour the seeds into a measuring cup to check how much you have and then put them into a sauce pan.

For every ½ cup of pumpkin seeds, add 2 cups of water and a tablespoon of salt.

Bring the salt water to a boil, and then simmer for 10 minutes. Remove from the heat and drain the water from the seeds in the colander. Pat the seeds mostly dry with some paper towels.

You can sprinkle the seeds with additional seasoning if you’d like - don't use herbs as these will scorch in the oven and make your seeds taste burnt.

Preheat your oven to 400 degrees F.

Wipe the bottom of a jelly roll pan with cooking oil and spread the seeds out.

Toast in the oven for 15-30 minutes, depending on the size of the seeds and how brown you like them.

Remove them from the oven and let them cool - then enjoy!