Noah, my 22-year-old son —helps us manage our operation at the Franklin Institute — he’s a budding cook and roasted the seeds. I share Noah’s recipe here.
1 cup rinsed and towel dried pumpkin seeds
1 teaspoon vegetable oil
1 teaspoon ground cumin
1 teaspoon Old Bay
1/2 teaspoon sweet paprika
2 teaspoons kosher salt
Note: To prepare pumpkin seeds for roasting, scrape pumpkin seeds and pulp from pumpkin. Separate seeds from large clumps of pulp. Place seeds and remaining pulp in a large bowl of water and with your fingers work to pull away pulp from seeds. The seeds will float to the top. With a slotted spoon, skim off pumpkin seeds. Discard water with bits of pulp. Repeat until nearly all of the stringy pulp is gone. Drain seeds through colander. Dry seeds well between layers of towel. Seeds will stick to towel. It helps to scrape them away with a blunt knife. A 10 pound pumpkin yielded about 1 cup of seeds. Measure seeds in measuring cup.
Preheat oven to 325 degrees. Mix rinsed and dried pumpkin seeds with oil. Add cumin, Old Bay, sweet paprika and salt. Place on rimmed baking sheet. Place in oven and roast for 25-30 minutes. Allow to cool.
Yield About 1 1/2 cups because the seeds swell in roasting.