In a medium pot, bring 6 cups of water and 3 tablespoons of salt to a boil. Add the pumpkin seeds and boil for at least 10 minutes. Drain and spread to dry. – Brush a large rimmed baking sheet with olive oil. Add the seeds to the baking sheet and toss to lightly coat with the oil. Spread the seeds to a single layer and sprinkle with desired amount of salt.
Bake in the oven on the top rack until just starting to brown (do not toss). The roasting time can be anywhere from 5 to 15 minutes depending on the size of the seeds.