Soak the pumpkin seeds in a bowl a bit to remove the extra pumpkin bits. While soaking them, preheat the oven to 350ºF.
Drain the seeds in a colander, spray with more water to remove any last bits of goo.
Add 2 cups of seeds to 4 cups of water in a medium pot. Stir in the salt and drizzle 1 tbsp of oil on top. Bring to a boil, then lower to simmer for 10 minutes.
Drain the seeds and toss them with the other tbsp of olive oil and sprinkle with more salt or additional spices, if so desired.
Spread the seeds out on a baking sheet lined with parchment paper and place in the oven for 10 minutes.
After 10 minutes, pull out the pan and stir the seeds. Return to the oven for 10 more minutes. Remove, stir once more, then return to the oven, but turn off the heat. Keep the seeds in the oven for up to 10 more minutes, or until golden brown.
Remove the seeds from the oven for good and allow them to cool before storing in an air tight container. They will keep for a few days, but they do taste best when fresh.
