|1 pumpkin's worth||pumpkin seeds|
1. After you’ve separated all of the seeds, place them in a sieve and give them a good rinsing. Pick out any remaining bits of pumpkin gunk, then set seeds on a cookie sheet to dry for a few hours. I ended up with a little less than a cup of seeds. Now, all you need is some butter and salt.
2. Preheat oven to 300°. Melt butter (I used 1 1/2 tbsp). Toss seeds with butter and a few pinches of salt, until evenly coated. Spread out on a cookie sheet and bake for about 45 minutes, stirring occasionally, until golden brown. That’s it! Nothing to it.