Preheat the oven to 300°F. Using a spoon, scrape both the pulp and the seeds out of your pumpkin and into a bowl.
To separate the seeds from the stringy pulp, fill the bowl with water and gently pull the pulp from the seeds. The seeds will float and the rest should sink to the bottom of the bowl. Rinse the seeds in a colander and shake them dry. Do not blot with paper towels or the seeds will stick.
To dry the seeds, spread them out in a single layer on an oiled baking sheet and roast for 30 minutes.
To add flavor to the seeds, first toss the seeds with olive oil and then your choice of spices. Return to the oven and bake until crisp and golden, about 20 more minutes, being careful not to burn them.
Spice options for your toasted seeds: Add any of the following spices (to taste) to create the flavor you are seeking, whether sweet, salty or spicy!
Spanish: Smoked paprika and slivered almonds.
Italian: Grated parmesan and dried oregano.
Barbecue: Brown sugar, chipotle chile powder and ground cumin.