Get all necessary materials. As shown in the photo above, you will need a pumpkin, a sharp knife, a sturdy metal spoon, a baking sheet, seasoning/salt and Wesson Oil.
Cut a circle around the stem. I find it works best if you cut at an angle.
Remove the stem and pull the seeds off that have stuck to the bottom of the stem and set aside.
Take your metal spoon and scrape the inside of the pumpkin, removing the meat and seeds.
Once you have all your seeds out of the pumpkin put them in a colander and rinse and separate the seeds.
Measure out pumpkin seeds by half of a cup. For every half of a cup, add 1 tablespoon of seasoning/salt and 2 cups of water. I used our Lonestar Roasted Garlic & Chive dip as the seasoning. YUMMY!! Bring to a boil and let simmer for about ten minutes.
Preheat oven to 325 degrees. Pour 1 tablespoon of Wesson Oil on the baking sheet and let it spread around. Drain water from your seeds and pour onto your greased baking sheet. Toss the seeds several times to make sure they are evenly coated with the oil.
Roast your seeds for about ten minutes. Small to medium sized pumpkin seeds roast quickly. Large pumpkin seeds will take longer. After ten minutes, check and see if they are to your liking. I like mine a little crispy. VOILA!!! Delicious snacks!!