After carefully cutting off the top of the pumpkin gently remove the insides by using a large kitchen spoon and scrape out the insides from the side of the flesh of the pumpkin and set aside until ready to begin working with the seeds.

Separate the seeds from the pulp. Discard pulp or place in the compost bin. Put seeds in a sieve and rinse under cool water. After rinsing seeds pat dry.

Preheat oven to 350 degrees Fahrenheit.

Place seeds on a baking sheet making sure seeds are flat on pan and not on top of each other. Evenly spray seeds with non-stick cooking spray. The other ingredient is salt. And since this is kinda tricky because not every pumpkin produces the same amount of seeds there is no definite measurement of salt therefore it is recommended to pour some salt into the non-dominant palm of your hand. If you want to get technical, pour about 1 teaspoon of salt in the palm of your hand (note: not all of the teaspoon will be used). Using your dominant hand pinch up some salt and sprinkle over the pumpkin seeds on baking sheet.

Bake for about 20 minutes. Remove from oven, stir seeds and then continue baking for about 10 more minutes or until desired brownness and crispness.

Remove from oven, allow to cool and enjoy!