Open the top of a pumpkin and remove all the seeds.

Separate the stringy part of the pumpkin from the seeds. Rinse to remove any remaining strings and lay in a single layer on a kitchen towel overnight to dry completely.

Preheat oven to 325 degrees

In a bowl, mix all ingredients together.

Spread in a single layer onto an ungreased cookie sheet and bake for 45 minutes, stirring every 15 minutes until seeds have a browned color.

Let cool before eating.

Can be stored in an air tight container for 6 months.