Scoop out the seeds: After carving your pumpkin, scoop out the seeds and pulp with a large spoon into a bowl. Work through the stringy pulp by hand to separate as many seeds as you can.

Rinse under water: Place the seeds in a colander and rinse under cold running water, rubbing off any remaining strands of pulp. Pick out any bits of pumpkin flesh still clinging to the seeds.

Boil the seeds: Bring a pot of salted water to a boil and add the rinsed seeds. Boil for 10 minutes, which seasons them from the inside and helps them crisp up in the oven.

Drain and dry: Drain the seeds well and spread them on a paper towel-lined baking sheet. Pat dry and let them air dry for at least 20 minutes, since wet seeds will steam instead of roast.

Preheat the oven: Preheat your oven to 325°F and line a baking sheet with parchment paper or foil for easy cleanup.

Mix the seasoning: In a small bowl, stir together the olive oil, salt, garlic powder, smoked paprika, soy sauce, and rice vinegar until combined.

Toss the seeds: Add the dried seeds to the seasoning mixture and toss until every seed is lightly coated. Spread them in a single layer on the prepared baking sheet so they roast evenly.

Roast until golden: Roast for 20-25 minutes, stirring once halfway through, until the seeds turn golden brown and sound crisp when stirred with a spoon.

Cool before serving: Let the seeds cool on the baking sheet for 5-10 minutes; they'll continue to crisp up slightly as they cool. Taste one to confirm it snaps cleanly before serving.