After smoking your pumpkin, scoop out the seeds along with any remaining pulp. Place the seeds in a large bowl of warm water to help loosen the pulp.

Use your hands to separate the seeds from the pumpkin fibers. Rinse the seeds in a colander under running cold water until clean.

Spread the seeds on a clean kitchen towel or paper towels. Pat them dry thoroughly to remove excess moisture, which helps them roast evenly. Let them air dry for 30 minutes to an hour if you have time.

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, toss the seeds with your chosen spice blend

Arrange the seeds in a single layer on the prepared baking sheet. Avoid overlapping to ensure even roasting.

Place the baking sheet in the oven and roast for 20-30 minutes, stirring every 10 minutes for even browning. Watch closely during the last 5 minutes to prevent burning.

Remove the seeds from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.

Enjoy the seeds as a snack, or use them as a topping for soups, salads, or yogurt. Store leftovers in an airtight container at room temperature for up to 1 week.