Fill large bowl with cold water. Remove seeds from pumpkin and add to bowl, swishing until they float and are mostly clean.

Preheat oven to 400 degrees F.

Fill medium saucepan with 2 cups water and season with 2 tsp. salt. Bring to boil, add seeds and simmer 5 minutes. Remove to paper towel to dry.

In bowl, combine maple syrup, coconut oil, cinnamon and 1/4 tsp. salt and stir. Toss in dried seeds and coat evenly.

On sheet pan, spread out pumpkin seeds in even layer and roast about 10-15 minutes, until golden brown.

Cool seeds 5 minutes after roasting so the syrup coating sets.