Preheat your oven to 300 degrees. After scooping the guts out of your pumpkin, pull out the seeds. Place the seeds in a bowl of cold water, and swirl around until most of the pumpkin flesh falls to the bottom of the bowl.

Pour into a colander with large holes, and continue rinsing until all strings and pulp are gone. Drain well, then pat dry with paper towels.

Place dry pumpkin seeds in a small mixing bowl. Drizzle in the olive oil, then add the dry ranch dressing mix. Stir vigorously until seeds are evenly coated.

Line a baking dish with silicone liner or parchment. Arrange seeds in a single layer on the pan.

Bake at 300° for 20-25 minutes, or until golden brown and crunchy. Stir seeds halfway through baking.

Allow to cool for a few minutes before serving.