A simple, scalable easy recipe for roasting pumpkin seeds year after year. I usually find that I end up with anywhere between 6-10 cups of pumpkin seeds on a given year, but having a "per cup" recipe is helpful, to scale it as I need.
Separate the pumpkin seeds from as much membrane as you can from the centre of the pumpkin (does not have to be perfect).
In a large bowl, season the pumpkin seeds with salt and pepper. Mix thoroughly to coat.
Spread the seeds out onto a parchment lined baking sheet and roast them for 40 minutes to an hour*, or until toasted, dry, and crunchy. Store in sealed containers.
*A thicker layer of seeds will take a longer period of time to roast.
The roasting time in this recipe is for only 1 cup of seeds, spread far apart from each other. A thicker layer of seeds may take as long as 2 hours to dry out, and will require that you stir the seeds half way through baking as well.