To toast pumpkin seeds, boil clean, raw pumpkin seeds in salted water for five to seven minutes. Dry the boiled pumpkin seeds before tossing them with 1 tablespoon of olive oil, salt, pepper and seasonings. Put the seeds on a baking sheet, and toast them in an oven heated to 425 degrees Fahrenheit for 12 to 15 minutes. To toast on the stove top, place dry pumpkin seeds in a dry skillet, shaking and stirring until the seeds pop open.
Seeds freshly removed from a pumpkin work best for toasted pumpkin seeds. Remove as much of the pumpkin fiber as possible with your hands. Rinse the seeds in a colander by spraying water on them to remove additional fibers from the pumpkin. Pick off any remaining pumpkin debris before boiling the seeds. Boil them until they are translucent.
Salt and pepper to taste is a basic flavor option for toasted pumpkin seeds. Try combinations such as cinnamon and sugar, turmeric and chile powder, and pepper and cumin for variety. Toss the seeds with the oil and seasonings until coated. Use a rimmed baking sheet so the seeds don't fall off, and spread the seasoned pumpkin seeds in a single layer for even toasting. If you toast the pumpkin seeds in a dry skillet on the stove top, toss them with seasonings after they cook.