Preheat oven to 300 degrees.

Cut the top off of your pumpkin, and pull out all of the seeds and pulp. Discard the pulp (or save it to make something else!), and rinse the seeds.

Pat the seeds dry, then toss with olive oil and spices to taste. (Here, we used a combination of sea salt, garlic powder, and smoked paprika.)

Spread the seasoned pumpkin seeds out in a single layer on a rimmed baking sheet. Roast at 300 degrees for 45 minutes or until browned and crispy, stirring halfway through.

Let cool just slightly, and enjoy warm!