Hulled pumpkin seeds are often sold as pepitas in grocery and convenience stores. While the hulls, or seed coverings, are edible, many people prefer the taste and texture of hulled pumpkin seeds. Hulling your own seeds is a time-consuming process but is a cheaper way to make a large quantity of hulled seeds. After hulling, the seeds can be coated with your favorite seasonings and roasted for tasty and low-fat snack.
Remove the seeds from the pumpkin Separate them from the pumpkin innards as best you can then place in a colander. Rinse under warm water until pulp is removed from the seeds.
Add 2 tablespoons of salt to 1 quart of water to a saucepan. Bring to a boil over medium heat.
Add seeds to the water and boil for 30 minutes. Drain the seeds in a colander and pat dry with paper towels.
Place a pumpkin seed in between your forefinger and thumb. Point the seed toward an empty bowl and gently squeeze. The seed will slip out of the hull and into the bowl, leaving the hull in your fingers.
Repeat process for each seed until all are hulled. Coat seeds with oil and season as desired Place in a single layer on a baking sheet. Roast at 300 degrees for 30 to 40 minutes.