First remove seeds from the pumpkin, clean and rinse them in a coriander.

Add salt in a pot of water and bring to a rapid boil.

Then add in the raw pumpkin seeds.

Bring to a boil on medium high heat. Then simmer 10 minutes on low heat.

Drain the pumpkin seeds.

Spread the drained pumpkin seeds in a single layer to dry on baking sheet, preferably overnight.

When about to roast the pumpkin seeds, add melted butter in a small bowl.

Then add Worcestershire sauce.

Followed by garlic salt.

And some garlic powder.

Then add in the raw pumpkin seeds.

Toss the pumpkin seeds with the melted butter, Worcestershire sauce, garlic salt and garlic powder to mix well.

Then spread the pumpkin seeds out on a baking sheet in a single layer.

Preheat oven to 150°F C(300 F).

Bake the pumpkin seeds in the preheated oven for 50-55 minutes, stirring occasionally.

Shake the baking sheet midway through the baking and toast till pumpkin seeds are lightly browned and crispy, about 50 minutes.

Remove toasted pumpkin seeds from oven to cool on wire rack.

Sprinkle with a little sugar while they are still hot.

Let the pumpkin seeds cool completely before eating.

And you're done! These crispy toasted pumpkin seeds can be eaten whole or crack to remove the inner seed.

These crispy pumpkin seeds make such a delicious healthy fall snack.