Wash the pumpkin seeds to remove the pumpkin bits.
Add the 1 tsp of salt to a pot of water and boil the seeds for about 10 minutes.
Melt the coconut oil.
Combine the pinch of salt, cinnamon, and brown sugar in a small bowl.
Remove seeds from water and blot on a dishtowel (paper towel sticks to them) to remove most of the water.
In another bowl, coat the pumpkin seeds with the melted coconut oil.
Sprinkle the cinnamon mixture over the seeds, coating well.
Lay coated seeds in a single layer on a baking sheet and roast at 350° for 30 minutes.
When fully roasted, your seeds will be crunchy bites of nutritious cinna-sweet deliciousness!