Gather your pumpkin(s), carving tools, and disposable tablecloth. Preheat oven to (350°F) = (176°C) degrees. Cover your table with a plastic disposable tablecloth for easy cleanup. Place the pumpkins on a cookie sheet and use a sharp knife to cut around the stem to remove it.

Use a scraper or spoon to scrape and gather the seeds to put into a bowl. Scrape out as many of the seeds as possible until the inside of the pumpkin is clean and smooth.

Now we need to separate the pumpkin seeds from the pumpkin strings in the bowl with the seeds. Sometimes the pumpkin seeds are easier to separate from the pumpkin strings than others. This is why store-bought seeds are so expensive. But these are so delicious, you will never buy them again!

Use a colander and rinse the seeds under cool water and swish your hands around to get rid of the strings. The seeds will float to the top. Be sure and look through all the seeds carefully because you may see some seeds that are bad and will not want have any strings left on them.

Pat dry the seeds as much as you can with a cotton towel or paper towels. Let them sit at room temperature overnight so they dry completely before you roast them. It helps to spread them evenly in a single layer on a cookie baking sheet so they will completely dry overnight.

Drizzle a little olive oil (about 1-2 tablespoons) depending on how many pumpkin seeds you have. Today I sprinkled the pumpkin seeds with two spices Johnny’s All Season Salt and some Garlic Salt. Some people want something like the Chex Mix flavor. If that is your desire, mix some Worchestershire sauce with garlic salt then spread it on the roasted seeds. Others love the taste of cinnamon, brown sugar, or even curry powder. There are so many options! Oh, you can smell the yumminess, I must say!

I love using a disposable plastic tablecloth to gather up the mess that’s left and discard.

In a preheated oven, bake for 15-40 minutes at (350°F) = (176°C) degrees. I like mine a bit crunchier, so I had to check the crispiness. Some recipes state that you should cook for a shorter period. Their seeds must have been drier than mine! They are so good!