Scoop out seeds: Scoop the seeds and pulp from a fresh pumpkin into a bowl. Separate the seeds from the stringy pulp with your hands as best you can.

Rinse thoroughly: Place the seeds in a colander and rinse under cool running water, rubbing them between your fingers until only clean, pale seeds remain.

Boil the seeds: Bring 4 cups of water and 1 tablespoon of salt to a boil in a saucepan. Add the seeds and simmer for 10 minutes, then drain in the colander.

Preheat the oven: While the seeds drain, preheat your oven to 300°F and line a baking sheet with parchment paper.

Dry completely: Spread the boiled seeds on a clean kitchen towel and pat them dry. Let them air dry for a few minutes until no moisture remains on the shells.

Season the seeds: In a bowl, toss the dried seeds with olive oil, fine salt, garlic powder, smoked paprika, and black pepper until evenly coated.

Spread in a single layer: Arrange the seasoned seeds on the lined baking sheet in one layer, leaving space between them so they roast instead of steam.

Roast slowly: Roast for 30 to 40 minutes, stirring every 10 minutes, until the seeds turn golden brown and smell toasty.

Check for crunch: The seeds are ready when they sound crisp against a spoon and show golden, slightly curled edges.

Cool and store: Let the seeds cool completely on the pan before transferring them to an airtight container for storage.