Slice off the top of your pumpkin to access the seeds inside. Use a spoon to scoop out the seeds along with the stringy flesh into a large bowl of water.

Let the seeds float to the top while the stringy bits sink. After about 5 minutes, drain and rinse the seeds thoroughly.

Spread the cleaned seeds on a kitchen towel in a single layer. Pat dry gently and let sit for about 30 minutes.

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the dried seeds with olive oil and sea salt. Toss until evenly coated.

Spread the seasoned seeds in a single layer on the baking sheet. Roast for 35 to 45 minutes, stirring halfway.

Let the seeds cool for a few minutes before serving. Optionally sprinkle with chili powder.