Slice the pumpkin open
Use a sharp chef's knife. If you'll be carving it later, make a circle around the stem, keeping your knife tip pointed inward so the top stays on later. Since mine was for eating instead of carving, I started making a vertical cut down one side.
Continue carefully dragging the knife
around the circumference of the pumpkin to make two equal halves.
Now you're ready to remove the seeds.
Use a scooping tool or large fork
Remove the stringy inner flesh, containing the seeds, from the center of the pumpkin.
Sort the flesh with your fingers
Untangle the seeds from the strings by popping out the seeds with your fingertips. Discard any slimy orange remains. To get them extra clean, place the seeds in a colander, so you can easily rinse away stubborn bits.
To dry quickly
Spread the seeds on a clean towel and pat away moisture. (Warning: They tend to stick, so avoid towels that are especially fuzzy or paper towels that are very thin.) Alternatively, you can lay them out on a clean sheet pan and leave them to dry overnight.
Lightly coat in olive oil and salt, then roast on a rimmed baking sheet at 275°F for 20 to 25 minutes, or until lightly browned and crispy.