Here is our gracious donor. Let's call him Jack.
Why yes, I did rent a purple fog machine, and set fire to my living room for this picture. Why do you ask?
Jack yielded a generous cup of seeds for roasting.
Here is what some of them look like after my family attacked the pan:
Pumpkin seeds are super easy to roast. All you need is a bit of time and patience.
Step 1: Scoop out all the goo and guts from your pumpkin.
Step 2: Separate the goo from the seeds.
Step 3: Rinse the seeds off.
Step 4: Pat the seeds dry with a clean dish towel.
Do NOT use paper towels for this step. The seeds will still be slimy and stick something awful to the paper towel. It will make you gnash your teeth and cry for your mommy.
Step 5: Set the seeds out, in a single layer, on a rimmed baking sheet to dry.
This will take a few hours depending on the humidity of your house. Feel free to let them sit overnight.
Step 6: When the seeds are dry and no longer slimy, preheat your oven to 250F.
Step 7: Toss seeds with 2 tsp olive oil. Use your fingers to coat the seeds.
Step 8: Generously sprinkle salt on the seeds.
Don't get fancy and use Kosher salt here. You want the smaller crystals from ordinary table salt. Kosher is too chunky and doesn't adhere as well.
Step 9: Bake for 1 hour, turning once. When the seeds are done, they will be a light golden brown.
The seeds always taste best right from the oven, but if you have leftovers, store them in an airtight container.