Cut around the stem of the pumpkin with a sharp knife, cutting through the entire thickness of the skin. Cut a hole large enough to allow you to maneuver a slotted metal spoon inside the pumpkin. Alternatively, cut the pumpkin in half to allow easier access to the seeds.
Insert the slotted metal spoon inside the pumpkin and scoop out the seeds. Separate the seeds from the pumpkin pulp.
Place the seeds in a colander and rinse them several times with cool water. Dry the seeds on paper towels.
Heat the oven to 375 degrees Fahrenheit. Place the seeds in a single layer on an aluminum cookie sheet.
Bake the seeds for 30 minutes. Turn them every 10 minutes to prevent them from burning.
Allow the seeds to cool completely before feeding to your parrot. Store them in an airtight container.