Roasted Pumpkin Seeds - after many years of doing this the slow way, I've figured out a quicker and equally tasty way to do this. Wash and remove any residual pumpkin "guts", after draining in colander, pour in large rimmed sheet pan. Put in oven at 300 degrees and dry for about 20-30 min - every 10 min stir and flip ensuring the seeds are rid of outside moisture. Then drizzle with olive oil and mix in generous amounts of seasonings. This year I used Garam Masala, garlic salt, lawry's seasoning, black pepper and kosher salt. Roast for 25-30 min, stir and flip. Do this 2-3 times depending on # of seeds in your pan. Mine were done at 1.5 hrs. They will continue to crisp after removing from oven. I've also made these in the past using butter and Worcestshire Sauce. Really good. While hot sprinkle with flake salt.