Preheat your smoker to 200°F.

After carving your pumpkin, scoop out the seeds.

Rinse the seeds in a colander to remove any remaining pumpkin pulp.

Once clean, spread the seeds on a paper towel and pat them dry.

Removing as much moisture as possible helps them get crispier in the smoker.

In small bowl, mix together sea salt, smoked paprika and garlic powder.

In a mixing bowl, toss the dried seeds with olive oil to ensure they get an even coat.

Add seasonings and toss until evenly coated.

Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with aluminum foil.

Place the tray in the smoker and smoke for 45 minutes to 1 hour

Stir the seeds every 15 minutes to ensure even cooking.

After about an hour, the seeds should be lightly golden and crispy.

Let the seeds cool before enjoying.

Store in an airtight container for up to a week.