Boiling the seeds first in the salty brine produces amazing results!
One medium pumpkin
1. Preheat oven to 400 degrees (375 if using a dark pan). Cut open and clean out pumpkin. Separate seeds from stringy core. Rinse the seeds well.
2. In a small saucepan, add the seeds to the water (about 2 cups of water for every half cup of seeds). Then add half a tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes with the lid off. Remove from heat and drain.
3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown 10-20 minutes, stirring every 5 minutes. When browned to your liking, remove from the oven and let the pan cool on a rack. Let the seeds cool completely before eating. Sprinkle lightly with extra salt or other spices to your taste. Enjoy!