2 cups cleaned raw pumpkin seeds (save from carving pumpkins and rinse well in a colander). You may have way more or less depending on how many pumpkins you carve. Adjust the amount of seasonings if you have more or less to work with.
1 tbsp olive oil
2 tbsp Seasoning Mix (1tsp salt, 1 tsp pepper, 1½ tsp garlic powder, 1½ tsp onion powder, ½ tsp dried oregano and ½ tsp paprika). Feel free to sub in 2 tbsp of your favorite seasoning blend!
Preheat oven to 350 F.
Make sure pumpkin seeds are fully rinsed and cleared from any leftover pumpkin “guts.” Lay them out on a sheet pan in a single layer.
Roast in the oven for about 10-12 minutes or until seeds begin to dry off.
Take seeds out of the oven and toss with olive oil and spice mix until all the seeds are thoroughly coated.
Put pan of seeds back into the oven and roast for another 25 minutes, stirring every once in a while, or until the seeds are lightly golden brown. Don’t let them get too dark or else they’ll have a burnt, bitter taste to them.
After the seeds have cooled, you can store them in an airtight container or bag for about a week.