Separate the seeds from the stringy pulp inside the pumpkin.
Place the seeds in a colander and rinse thoroughly under cold running water, rubbing to remove pumpkin flesh.
Spread the cleaned seeds in a single layer on a clean kitchen towel or baking sheet lined with parchment paper. Pat dry and allow to air dry for at least a few hours or overnight.
Toss the dried seeds with olive oil and salt (and any other desired seasonings) until evenly coated.
Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
Spread the seasoned seeds in a single, even layer on the prepared baking sheet.
Roast for 45-60 minutes, stirring every 15-20 minutes, until golden brown and crispy.
Remove from oven and let cool completely on the baking sheet.
Store cooled seeds in an airtight container at room temperature.
