We have seen references to hulling pumpkin seeds, but don’t know anyone who does it. It is much more common to roast them intact.

To toast the pumpkin seeds, wash them and allow them to dry on paper towels. Grease a shallow baking dish with peanut oil and sprinkle the seeds in the pan. Turn them to coat. Bake in a 250°F (120°C) oven for 50 to 60 minutes, stirring often until the seeds are dried out. Then increase the heat to 400°F (205°), and continue baking the seeds, turning the seeds at least once, until they begin to brown, 3 to 5 minutes. Sprinkle immediately with popcorn salt and allow to cool. Store in an airtight container if there are any left over.