To toast fresh pumpkin seeds, first preheat the oven to 225 degrees.
Cut the pumpkin in half vertically and remove the seeds from the pumpkin halves with a large spoon. Using your fingers, remove the stringy pulp from the seeds, and place the seeds in a bowl.
Toss with a small amount of olive oil.
Spread the seeds out in an even layer on a baking pan and sprinkle with sea salt.
Bake for 50 minutes or until the seeds are crisp, stirring every 20 minutes so that they’ll roast evenly.