Scrape with either your hands or a spoon and removed the seeds from the pumpkin. Try to leave as much of the stringy pumpkin flesh aside and place the seeds in a large bowl.

Cover the seeds with fresh water and, using your hands, massage off the remaining pumpkin flesh. Once they're mostly clean, strain the seeds in a colander and set aside.

Bring a pot with 2-3 inches of water plus 1/2 teaspoon sea salt to a boil over medium/high heat. Add the seeds to the water once it's boiling and let them simmer over medium heat for 10 minutes.

After the 10 minutes are up, strain the seeds from the hot water and pat dry with paper towels. Note that the seeds may stick to the towels and this is normal. Just scrape them off and continue.

Preheat the oven to 325 F. Set the seeds in a small mixing bowl and add your flavors!

Add the coconut oil, salt, and pepper to the pumpkin seeds and stir until each seeds is evenly coated.

Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.

Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.

Add the coconut oil, curry powder, and sea salt to the pumpkin seeds and stir until each seeds is evenly coated.

Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.

Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.

Add the coconut oil, molasses, maple syrup, cinnamon, and sea salt to the pumpkin seeds and stir until each seeds is evenly coated.

Transfer to a parchment paper-lined baking sheet and spread them out into one even layer.

Bake at 325 F for 25-30 minutes, or until the skins have a slight crunch.