I thought I'd share my husband's method for making the perfect roasted pumpkin seeds. Yes, I mean roasted, not toasted. All year, we look forward to eating them, as the store-bought ones just can't compare. We start with an organic pumpkin. The seeds are washed and separated from the pumpkin flesh. Then they are spread out flat on a baking sheet and, while still wet, they are doused with a copious amount of salt. No need for oil. Then it's into the oven on 250F for about an hour, until they look done. Nothing scientific here, it's more of an art and a watchful eye. The lower heat for a longer time allows for full drying, so the seeds aren't burnt, nor are they mushy and prone to rot. Of course ours never last long enough for that anyway.