Remove the seeds from your pumpkin and place in a bowl. Separate the stringy pulp from the seeds and discard the pulp.

Add cool water to your pumpkin seeds, and remove any pulp that rises to the surface. Check all of your seeds for any pieces of pulp and remove them.

Drain your pumpkin seeds in a colander with running water.

Once all pulp has been removed, add your pumpkin seeds to a medium sized saucepan.

Pour 2 cups of drinkable quality water into the saucepan and add 1 tablespoon of kosher salt. Stir well to combine.

Bring the water, salt, and pumpkin seeds to a boil over high heat. Once the water is boiling, reduce the heat to medium and simmer for 10 minutes.

Once the 10 minutes are up, drain your seeds using a colander.

Pat the pumpkin seeds dry with paper towel (gently) or a clean dish towel.

Place your boiled seeds into a clean, dry bowl.

Pour in the avocado oil, tossing to coat the seeds evenly.

Preheat your air fryer to 375F for at least 3 minutes, or according to your manufactures instructions.

Once the air fryer has preheated, add the pumpkin seeds, spreading them out in an even layer.

Place the basket back into the air fryer and cook for 5-12 minutes, or until your pumpkin seeds are golden and brown. Shake the basket at the halfway point, or several times, to ensure even browning. Smaller seeds will take less time than larger seeds, so if you know you have a smaller seed size, opt for a shorter cook time, and a longer cook time if your seeds are very large.

Spread the cooked, golden seeds out onto a baking sheet or plate lined with parchment paper. This will help them cool quickly and avoid condensation. Taste your seeds and add any additional salt or seasonings while the seeds are still hot, as the seasoning will stick better.

Serve once the seeds have cooled enough to be handled. They are best eaten on the same day, but you can transfer seeds that have been completely cooled to an airtight container and store them at room temperature for up to 1 week.