Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper, setting it aside.

In a medium saucepan, bring 2 cups of water to a boil, seasoned with 2 teaspoons of sea salt.

While waiting for the water to heat, scoop out the pumpkin seeds and place them in a bowl of cold water. Stir them gently to clean, allowing the seeds to float to the top.

Once clean, transfer the pumpkin seeds to the boiling salted water. Simmer them for 5 minutes to season.

Drain the seeds thoroughly, ensuring any leftover pumpkin flesh is removed.

Spread the seeds onto clean dish towels and pat them dry until no moisture remains.

Place the dried seeds on the prepared baking sheet, drizzle with the oil, and sprinkle your chosen spice blend. Toss everything until the seeds are evenly coated.

Spread the seeds into a single layer across the baking sheet. Bake for 10 to 25 minutes, stirring once or twice, until the seeds turn fragrant and golden around the edges. The cooking time will vary based on the size of the seeds.

Serve warm with a sprinkle of extra sea salt if desired.