I don't know if this particular variety simply toasts differently from the usual run-of-the-mill pumpkin, but around the 20 minute mark, they started exploding like a string of firecrackers. Quite the startling experience. So, you may wish to keep an eye (and nose) on the seeds halfway through - they might be done sooner than you think.
- Clean the pumpkin seeds by putting them in a colander and running them under water. Spread the seeds on a flat surface and pat dry.
- Preheat an oven to 300 F. Line a baking sheet with parchment paper.
- Choose one of the flavorings above and mix in a bowl along with the seeds until the seeds are all coated evenly.
- Spread the seeds in a single layer on the baking sheet and bake for about 45 minutes or until golden brown. Stir them every 10 minutes or so to prevent burning. (You may not need the entire 45 minutes - check whether you can take them out early starting at about 30 minutes.)