Directions

1. Preheat oven to 300°F.
2. Scoop raw pumpkin seeds out of a pumpkin leaving the pulp behind. Wash the seeds using a colander to remove the leftover pulp.
3. Lightly grease a sheet pan with olive oil. Evenly spread the pumpkin seeds on the sheet pan. Add salt and pepper to taste and top with infused oil.
4. Bake until the seeds are toasted and crunchy about 45 minutes. Stir the pumpkin seeds every 5 minutes for even toasting and check for doneness with each stir by tasting a seed for crunchiness.