Add an additional 10 minutes to baking time if seeds are still slightly moist.
Plan on using the seeds from one large or 2 medium pumpkins for this recipe. If you don't have enough, ask your friends to share the seeds from their pumpkins with you. Remove the seeds from the pumpkins, leaving behind as much of the fiber as you can. Immediately place the seeds in a large bowl of water to avoid any fiber drying on the seeds. Transfer the pumpkin seeds to a colander. Thoroughly rinse the pumpkin seeds under cold running water, rubbing the seeds between your fingers until the pulp and strings are washed off. Drain well. Or, use purchased shelled raw pumpkin seeds. If you prefer, substitute 1-1/2 cups shelled dry-roasted sunflower seeds for the pumpkin seeds and omit toasting in the oven.