1. Heat oven to 300°F. Line a baking sheet with parchment paper. Set aside.
2. Cut the top from the pumpkin. Using a large spoon, scrape out the pulp and seeds from the pumpkin and place in a colander or strainer.
3. Separate the pulp and strings from seeds. Rinse seeds and pat dry with paper towels.
4. Spread the seeds on the prepared baking sheet. 
5. Bake until the seeds are dry, about 30 minutes.
6. In a small bowl, toss seeds with oil and salt. Bake until seeds are toasted, an additional 15 to 20 minutes.

Serves: 2-4