No need to thoroughly wash the pumpkin seeds
The most time-consuming part of roasting pumpkin seeds is separating them from the stringy pumpkin innards -- a slimy job, to be sure. But here's one occasion where laziness pays off: I roasted our seeds last night after a cursory rinse, leaving most of the pumpkin strings attached. Tossed with oil and salt, roasted at 325 till brown, and the pumpkin bits got nice and crunchy and added an amazing depth and textural contrast.
What are your pumpkin seed roasting secrets?