Preheat oven to 400 degrees F.

Cut open the pumpkin by cutting a circle around the stem end with a sharp knife and pulling off the top.

Use a strong metal spoon to scrape the insides of the pumpkin.

Scoop out the seeds, strings and pumpkin goop and place them in a large colander.

Run under water to rinse and separate the seeds.

Measure pumpkin seeds into a cup measure.

Place the seeds in a medium saucepan.

Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds.

Simmer the salted water and pumpkin seeds for 10 minutes.

Remove from heat and drain on paper towels.

Toss the seeds with about a teaspoon of vegetable oil.

Spread the seeds in a single layer on a cookie sheet or shallow roasting pan

Sprinkle with Hatch Chile Powder, cumin and salt.

Bake on the top rack until the seeds begin to brown. 5 - 20 minutes depending on the size of your seeds. Check seeds every five minutes and stir after 10 minutes.

When lightly browned and toasty, remove the pan from the oven and let cool.