Remove all the seeds from the pumpkin. Separate the pulp from the seeds as much as you can.
Then put the seeds in a colander and rinse under running water to separate any remaining pieces of pulp.
Optionally, you can also boil the seeds for 10 minutes in salted water. It will help remove the pulp.
Lay the seeds out on a paper towel or clean kitchen towel to dry for 30 minutes. Press with paper towels to remove any extra water.
Roasting the seeds
Before you get started on roasting the pumpkin seeds, make sure that they are completely dry.
Transfer the dried pumpkin seeds to a bowl. Add melted ghee/butter along with garlic powder, salt, and pepper. Mix well till all the seeds are well coated with the seasonings.
Spread the seeds in the fryer basket evenly. Cook at 360F for 10-15 minutes. Shake the basket half way through for even roasting.
After they are done, take out and check whether they are crisp to your liking. If not, air fry them for additional 3-5 minutes.
Let them cool, adjust the seasoning to your taste and enjoy the snack.
Seasoning: We love to use Trader Joe"s Chili Lime seasoning or smoked paprika for an extra spice kick. Boiling the seeds: I tried both the methods of boiling and not boiling the pumpkin seeds before roasting. I didn't find a difference in taste. Boiling can help to clean them better. Large quantity: If you are making a bigger quantity, you need to roast it in batches for them to be evenly roasted.