Separate pumpkin seeds from the pumpkin flesh. To help with separation, place pumpkin seeds in a large container of water and agitate. The seeds will float to the top, allowing you to easily skim them. Continue until you obtain all of the seeds.
Boil pumpkin seeds in water for 10 minutes while preheating oven to 350 degrees Fahrenheit.
Strain pumpkin seeds and dry with kitchen towel.
Melt ghee and combine with sea salt. Pour over dried pumpkin seeds and mix thoroughly.
Cover a baking sheet or casserole dish with parchment paper and spread pumpkin seeds over the surface.
Bake for 60 minutes or until the seeds have thoroughly roasted. You can taste test them to be sure! Once they are golden, crisp and crunchy, they're done.