Separate the seeds from the pumpkin strings by rinsing them in a bowlful of water. Dry the seeds between paper/dish towels.
Preheat oven to 350 degrees F.
Mix (for 2 cups seeds; adjust for more/less seeds):
2 T light vegetable or olive oil
1 t cayenne (or more to taste)
1 t salt [I use less]
1/2 t cumin [Bittman says "optional"; I think the cumin is essential]
Toss the seeds with this mixture until they are well coated.
Bake the seeds on a baking sheet in a 350 degree F oven for 30 to 45 minutes, tossing occasionally, until they are tan and crisp.
These are good as a snack. They are also good as a topping for Stuffed Poblano Peppers or Poblano Chili Stuffed with Pumpkin.