Preheat your oven to 350 degrees. Spread aluminum foil over a baking sheet.
Dig your seeds from your pumpkin and put them in the strainer. Carefully rinse them under cold running water, and separate the strings of pumpkin flesh from the seeds. The stringy pieces can go in the compost or the trash.
Spread the seeds across the baking sheet, and spoon olive oil over them. Then sprinkle salt and cumin over them too. Mix them up to make sure the oil, salt and cumin are well mixed.
Put the baking sheet in the oven for 15-20 minutes. Take them out when they are golden brown and crunchy. Let them cool a while before eating them.
Enjoy the pumpkin seeds alone as a snack, or add them to trail mix or salads.