Scoop and separate: After carving or cutting your pumpkin, scoop out the seeds. Place the mass of seeds and pulp in a large bowl of water. Swish with your hands to loosen the fibers. The seeds float—skim them off. Aim to remove as much stringy pulp as possible.

Rinse and drain: Rinse the seeds in a colander under cool water to remove remaining pulp. Shake off excess water.

Optional quick boil: For extra tender, evenly crunchy seeds, simmer them in salted water (1 teaspoon salt per cup of water) for 8–10 minutes. Drain well. This step helps season the seeds through and improves texture, but you can skip it if you’re short on time.

Dry thoroughly: Spread the seeds on a clean kitchen towel or paper towels and pat completely dry. Dry seeds crisp better, so don’t rush this step.

Preheat the air fryer: Set to 320°F (160°C). Preheating helps the seeds start crisping right away.

Season: In a bowl, toss the seeds with 1–2 teaspoons of oil per cup of seeds. Add 1/2 to 3/4 teaspoon kosher salt, plus any spices you like. Stir until every seed is lightly coated and glistening.

Air fry in a single layer: Add the seeds to the air fryer basket in a mostly single layer. A little overlap is fine, but don’t pile them deep or they’ll steam.

Cook: Air fry at 320°F for 10–14 minutes, shaking the basket every 3–4 minutes. Start checking at 10 minutes. They’re done when they’re golden, smell toasty, and taste crunchy. If your seeds are larger or wetter, you may need a couple more minutes.

Cool to crisp: Transfer seeds to a baking sheet or plate and let them cool for 10 minutes. They crisp up more as they cool.

Taste and adjust: Sprinkle with a pinch more salt or seasoning while still warm if needed. Serve and enjoy.