Preheat the oven to 300 degrees F. Slice the top 3-4 inches of the pumpkin and scoop out seeds onto a clean work surface. Discard stringy fiber from seeds and then transfer to a strainer and rinse well, discarding any seeds that are cracked or split open. You should have about 2 cups of seeds, more or less depending on the size of your pumpkin.
Bring a medium pot of water to a boil. Add seeds, lower heat and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined tray and pat dry.
Transfer seeds to a medium bowl, toss with oil and spices. Spread seeds out on a baking sheet in a single layer and roast, stirring to toss every 10 minutes or so as the seeds become crisp and golden brown. in a single layer on a large baking sheet. Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 45 minutes total. Set aside to let cool completely and eat whole. Store in an airtight container up to 5 days.
Recipe by In Good Taste at http://ingoodtaste.kitchen/roasted-pumpkin-seeds/