Directions

1. Heat oven to 300 F.
2. Cut the top off the pumpkin and, with a large spoon, scoop out the seeds.
3. Place the seeds (and any attached pumpkin strings) into a colander that is placed into a large bowl filled with cold water. Separate the seeds from the pumpkin flesh and place on a clean kitchen cloth or paper towels, and pat dry.
4. Place the pumpkin seeds into a large mixing bowl, add the olive oil and ensure the seeds are coated. Then add your preferred seasonings (cinnamon and sugar, pizza, hot honey garlic or smoky barbecue). Toss the seeds to ensure they are fully coated with the seasonings.
5. Pour the pumpkin seeds onto a sheet pan and spread them out into a single layer.
6. Place the pan in the oven and roast for 20-30 minutes, mixing and flipping the seeds every 10 minutes (5 minutes for the Hot Honey Garlic) to ensure even cooking. The seeds should begin to brown.
7. Take out the pan when the seeds look golden brown, making sure the seeds don’t burn and allow the seeds to cool.
8. Serve.