Before baking pumpkin seeds, you want to remove all the slime first. Remove big chunks with your hands, then boil the remaining seeds and slime in salt water for about 15 minutes. This should separate the two.
Drain seeds and dry well with paper towels or a kitchen towel. Spread onto a baking sheet to dry OVERNIGHT.
Preheat oven to 300 F and dump dried pumpkin seeds into a large bowl. Spray a baking sheet with cooking spray.
Drizzle the pumpkin seeds with melted butter and olive oil then turn to coat all the seeds.
Spread onto the prepared baking sheet, making sure seeds are in a single layer.
Sprinkle with salt and any other seasonings you like (try some of my popcorn seasonings!).
Bake the seeds for 20-30 minutes, stirring halfway through cooking time. Begin checking for doneness at 20 minutes. When they are golden and slightly crispy, they are done.
For crispier seeds, turn off oven and leave the pan of seeds in for another hour while oven cools off.
These seeds need to sit overnight, so be sure to plan ahead!
If you don't have enough pumpkin seeds, be sure to cut back on the other ingredients as well.
Pumpkin seeds are great both savory and sweet. Try cinnamon sugar with some pumpkin pie seasoning!