Cut off the top of the pumpkin around 3 inches from the stalk. You can draw a circle in pencil to use as a guide. Remember to use a sharp knife and be very careful! This can start to get messy so I usually do it in the sink or over newspapers for easy cleanup on a table.
Remove all the seeds and place the seeds in a colander. Don’t forget there are often a lot of seeds attached to the lid! If you will later be carving the pumpkin for decoration, remove all the stringy pulp from the inside.
Rinse the pumpkin seeds in the colander and remove any remaining stringy pulp.
Roast for 25 minutes, stirring every 10 minutes. Always keep the seeds in an even, single layer. Seeds are done when they are a nice golden brown color. Be sure to watch carefully the last 5 minutes to make sure they don’t get too dark or burn!
Remove from oven and immediately sprinkle with 1/2-teaspoon kosher salt. Toss while the seeds are still hot. Cool completely.