Remove the seeds from the pumpkin by using a large spoon or scoop. I use my fingers. I feel like it removes the inside pulp and stringy fibers easier and helps get the entangled raw seeds out from the pumpkin.
Put the seeds in a colander. Wash and remove any pulp left on the seeds. Make sure to dry the seeds as much as possible to crisp up the seeds during roasting.
Toss the seeds in a bowl with olive oil, salt, garlic powder and smoked paprika. Make sure to separate and spread the seeds evenly on a lightly greased cookie sheet for even roasting.
Roads the seeds at 350°F (177ºC) for about 12 to 15 minutes, tossing the seeds half way through to encourage even browning. When the seeds give a nutty aroma and golden brown color, they are done.
*You can use any seasoning you like… chili powder, curry powder, cumin or even cinnamon and maple syrup.
*Whole pumpkin seeds are high in fiber. zinc, phosphorus, potassium, magnesium, and iron.