This technique for toasting seeds comes from Renee Loux's cookbook called The Balanced Plate, which is a great book for resources and recipes.
2 cups raw pumpkin seeds
2-3 t umeboshi plum vinegar
Toast the pumpkin seeds in a heavy skillet, she recommends cast iron, over low heat. Stir and watch until the seeds become fragrant, about 5 minutes, then add the vinegar and continue to stir. I took mine off the heat at this point. You just want the seeds to absorb the yumminess of the vinegar. Cool completely before storing in an airtight container.