Place pumpkin seeds in a colander and wash under running water. Remove the large pieces of the stringy pumpkin pulp and rinse until the seeds separate from the pulp.
Put the seeds in a baking sheet lined with parchment paper, single layered.
Roast in a middle rack for about 20 to 25 minutes at 300 °F or until golden brown. Make sure to keep an eye on them.
Enjoy.