I know, it may be silly, recording all these simple recipes for all to read.... But I have tricks. Tricks I would like to share. So, there are two schools of thought to roast the perfect pumpkin seed: hot and fast or low and slow. I chose the later. There are many permeation on the perfect pumpkin seed, but to avoid a dissertation on contrasting those methods, let me get to the point.
Soaking pumpkin seeds.
2 or more cups of pumpkin seeds
4 T Olive Oil
1 t Cumin
2 t Onion Powder
2 t Garlic Powder
1-2 t Chili Powder
Seasoned pumpkins seeds in pan
1/2 t Cayenne or Chipotle Powder
2 t Kosher (or Sea) Salt
Preheat your oven to 250 degrees.
As you clean your carving or baking pumpkins. Reserve the seeds. Sort the seed from the pulp of the pumpkin. Soak the seeds overnight in several cups of heavily salted water. Drain the seeds and spread out to dry (slightly) or pat dry with paper towels. (Dry them so they roast in the oven - not steam) Spread in a single layer on a sheet pan or two. Toss with 2-3 T Olive Oil. Sprinkle with spices (as much or as little as you want) and stir gently.
Roast at 250 degrees for 1 1/2 hours or more - look for them to be golden brown. Stir once or twice during roasting.