Pumpkin Seeds, Three Ways

Note regarding cleaning and drying the pumpkin seeds: Remove as much pulp from the seeds as possible. Place seeds in a colander and run under cold water to remove all the pulp. Transfer seeds to a paper towel-lined plate or baking sheet and top with another layer of paper towels. Let them dry completely, preferably overnight.

Heat oven to 400 F. Place pumpkin seeds on a rimmed baking sheet or in a baking pan.

For the sea salt-olive oil seeds: Toss seeds with olive oil and salt on the baking sheet and spread in an even layer. Bake 15 to 20 minutes until browned.

For the Old Bay seeds: Toss seeds with olive oil, Old Bay seasoning and salt on the baking sheet and spread in an even layer. Bake for 15 to 20 minutes until browned.

For the confetti seeds: Toss seeds with sprinkles on the baking sheet and spread in an even layer. Bake for 15 to 20 minutes and remove them from the oven. Let them cool completely on the baking sheet before touching them (so the sprinkles can adhere to seeds as they cool). Toss fully cooled seeds with more sprinkles, if desired.

Pumpkin seeds can be stored in an airtight container at room temperature for up to 5 days.