Preheat oven to 325° Fahrenheit
Take your pumpkin and cut off the top. Separate the seeds from the guts and place them in a large bowl. This is the time consuming part.
Wash the seeds thoroughly. Get as much of that orange stuff off as you can! You may want to periodically pour the seeds from the bowl to a strainer and back again, to aid in getting rid of the gunk.
Allow to dry slightly (I poured mine from the bowl into a mesh strainer, and let them sit for about 20 minutes.) It's okay if the seeds are still slick, it will help the seasoning stick.
Add salt or other seasoning to taste. I made two batches- a salty one and a spicy one. For the salty batch I just sprinkled the seeds fairly liberally with salt. For the spicy batch I added a couple of dashes of salt, garlic powder, black pepper, turmeric, chili powder and a touch of cayenne pepper into a small bowl, and sprinkled the seeds with the mixture.
Spread seeds on a greased cookie sheet in a single layer, trying to keep the overlapping to a minimum.
Take a deep breath, we're almost done!
Put the cookie sheet containing the pumpkin seeds into the oven and bake for 10 minutes.
Open the oven and stir the seeds around using a spoon, spatula, or anything melt proof. Be careful! Don't burn yourself!
Bake for another 10-15 minutes until seeds are crispy. You can kind of tell when they are done by the sound they make when they are stirred around, or you can be like me and taste one to find out! Be careful though, as the seeds will be very hot. It is probably best to let them cool off a bit first.
Allow seeds to cool, then store in a zip top bag or resealable bowl. Enjoy!