The pumpkin seeds fresh out of two pumpkins - very wet, slimy, sticky and full of hunks of pulp.
Toss the seeds in a fine mesh colander and rinse them well and pick out the stringy pulp. A few little strings will remain, just get rid of the big chunks...it's not too tedious. Let them drain for a few minutes.
Spread the seeds out on a baking sheet. This part is VERY IMPORTANT! Let them dry overnight. Believe me you will need "overnight" to let them dry.
When the seeds are completely dry, give them a light coating of extra virgin olive oil and toss the seeds to coat evenly. Now all that's left to do is season them any way you like. We seasoned ours with salt, cayenne and garlic powder. The possibilities are endless. You can make them sweet or savory or any degree of salty or spicy. After you season the seeds toss them again to evenly distribute the seasoning.
Slide the seeds in a pre-heated 250 degree and roast for about 1 hour until they are golden brown. I had intentions of bagging them up to send to work and school with my husband and the homegirlz but that didn't happen. They were gone and I mean all gone in less than 45 minutes.
I'd love to hear how long they last at your house!