Prep The Pumpkin. If you haven't already, wash the outside of the pumpkin very well, removing any dirt or debris. You want it squeaky-clean! Turn the pumpkin over, starting with the bottom of the pumpkin and use a sharp knife to cut the pumpkin in half, toward the stem. (I find this is easier than starting at the stem end.) Carefully pull the pumpkin apart.

Remove The Seeds & Pulp. Using a large spoon or your hands, scoop out the pumpkin seeds and most of the stringy pumpkin pulp trapped around the seeds.

Clean Seeds. Transfer the pumpkin seed and pulp to a colander and rinse them to remove excess pulp from the seeds. It's totally find if there are a few bits of pumpkin left, you just want to remove most of it.

Dry Seeds. Spread the rinsed pumpkin seeds out in a single layer onto a clean kitchen towel or a layer of paper towel. Let the seeds dry at least 1-2 hours (preferably overnight or 24 hours!) so they aren't wet. Wet seeds will steam instead of crisp in the oven, so you want them as dry as possible. Drying the seeds first makes a huge difference in how crispy they get later!

Season. When you're ready to roast the seeds, preheat the oven to 350 degrees F. Lightly grease a sheet pan and set aside. Add the dried pumpkin seeds to a small mixing bowl. Drizzle with oil and sprinkle with salt or seasonings. Stir well to combine evenly, then spread pumpkin seeds out in an even layer on the prepared baking sheet.

Roast pumpkin seeds 15-25 minutes in the oven, stirring every 5 minutes until the seeds are just golden brown. (You can test a seed when you get to the 15-20 min mark to see if it's as crispy as you'd like.) Keep in mind the seeds will continue to crisp as they cool.

Cool. Let the pumpkin seeds cool on the baking sheet (you'll heat them crackle a bit at first!) until they've cooled completely.

Store For Later. Enjoy as soon as they're cool enough to handle or let them seeds cool COMPLETELY before transferring to an airtight container or jar. Store at room temperature up to 2 weeks or freeze up to 2 months.