This is an ‘old’ recipe, shared in the days before microwave ovens. Today’s microwave technology could probably help shorten time to dry the seeds, with a final ‘toasting’ in a regular oven . Size of seeds and amount of pumpkin ‘slush’ probably affect time needed. What follows below are the original instructions as written circa 1970’s.
Preheat oven to 250
2 cups UNWASHED pumpkin seeds
½ tsp. Worcestershire sauce
1 ½ tsp melted butter
1 ¼ tsp salt
In shallow baking pan combine all ingredients; mix well. Bake about 2 hours*, or until seeds are crisp dry and golden brown.
*Previous attempts at this recipe have resulted in seeds being done much sooner than 2 hours.