- PREHEAT oven to 350°F. Place pumpkin seeds in medium bowl; add oil, tossing to coat. Sprinkle with Seasoning and toss until evenly coated. Spread pumpkin seeds on parchment-lined shallow baking pan.
- ROAST 10 to 12 minutes or until lightly browned and crisp, stirring halfway through cooking. Cool completely. Store in airtight container up to 2 weeks.
- To prepare with fresh pumpkin seeds, preheat oven to 250°F. Spread pumpkin seeds in single layer on foil-lined baking sheet sprayed with no stick cooking spray. Bake 45 to 50 minutes or until pumpkin seeds are dry. Increase oven temperature to 350°F. Continue with recipe as directed, starting with Step 1.