Preheat oven to 375F and line a cookie sheet with parchment paper.
Rinse pumpkin seeds in a colander under cold water and remove any pulp/pumpkin flesh from the seeds.
In a medium-sized saucepan over medium-high heat combine 3 cups water and 1 ½ teaspoons salt. Bring to a rolling boil.
Add your pumpkin seeds and return to a boil. Cook for 10 minutes then drain and transfer to a paper towel-lined baking sheet and pat dry with additional paper towels.
Transfer seeds to a mixing bowl and toss with melted butter.
Add 1 teaspoon of salt plus more to taste and other seasonings as desired¹, stir well until evenly coated, then spread in an even layer onto prepared baking sheet.
Bake on 375F, turning every 15 minutes, until golden brown and crunchy (about 25-30 minutes)