Scoop your pumpkin seeds out of your pumpkin. Don't get too caught up in getting all the guts off- they will come off easily after boiling.
Add seeds to a saucepan and cover with enough water to cover by about ½ inch.
Bring to a boil, then reduce heat and simmer seeds about 5 minutes. Turn off heat and let the seeds cool in liquid.
Drain them in a colander (do not rinse) and pat them dry with a paper towel. At this point, the pumpkin guts should slip right off of the seeds. Or cook them with the guts on- they get crunchy and delicious as well!
Combine salt, chipotle powder and paprika.
Spread pumpkin seeds on a sheet tray so that the seeds are evenly spaced and not touching. Sprinkle them with half of the spice mixture. Place the sheet tray in the oven and allow the seeds to bake for about 10 minutes.
After 10 minutes, remove them from the oven and stir. Sprinkle them with the remaining spice mixture. Return to the oven for a remaining 10-12 minutes or until crunchy.
Allow them to cool and enjoy!
Recipe by Super Foods Life at https://www.superfoodslife.com/pumpkin-seeds-two-ways/