Seasoned Salt Roasted Pumpkin Seeds are simple, flavorful, and make the perfect fall snack! Save the pumpkin seeds and turn them into something delicious.
Cut the top off of the pumpkin.
Use the flat edge of a sturdy spoon or spatula to scrape the pumpkin seeds away from the pumpkin flesh.
Scoop out the pumpkin seeds and try to leave behind as much of the pulp as possible.
Spoon the pumpkin seeds in a large colander and rinse them under running water. Use your fingers to separate the pulp from the seeds and discard.
Pour the clean pumpkin seeds into a large stockpot. Add water and salt. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes. Drain well.
Pour the pumpkin seeds into a bowl. Add olive oil and seasoned salt. Stir to coat.
Spread the pumpkin seeds out in a large rimmed baking sheet. Bake at 375˚F for 25-30 minutes, stirring and turning every 5 minutes, until golden and crunchy.
Store in an airtight container.