Cut open the pumpkin by splitting it through the middle using a kitchen knife, pumpkin knife, or fine-toothed saw.

Scoop out the seeds into a bowl using a large metal spoon. Avoid scooping more pulp than necessary.

Soak the seeds in water and dislodge the pulp by squeezing the seeds between your fingers.

Rinse the pumpkin seeds under cold water in a strainer.

Optional - Boil the seeds in salted water (2 cups water + 1 tbsp salt for every ½ cup of pumpkin seeds) for 10 minutes. This will make the seeds taste saltier after roasting.

Spread seeds out over a parchment-lined baking sheet and allow them to dry fully.

Season and roast the seeds according to your favorite recipe!