Preheat the oven to 400°F.
Scoop out the seeds from the pumpkin. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from the everything else. Measure the pumpkin seeds in 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.
Bring it to a boil and let simmer for 10 minutes. Remove from heat and drain.
Melt the butter in a bowl in the microwave.
Pour the boiled pumpkin seeds into a bowl.
Add the butter, sugar, cinnamon and a pinch of salt and toss the seeds so they are all covered.
Spray a baking sheet with non stick cooking spray and pour the pumpkin seeds on to the tray and spread them out.
Bake on the top rack until the seeds begin to brown 5-20 minutes, depending on the size of the seeds. Keep an eye on the pumpkin seeds so they don’t get over toasted.
When nicely browned, remove the pan from the oven and let cool on a rack.
Let the pumpkin seeds cool all the way down before eating.