Remove all the seeds from a large carving pumpkin. Place the seeds and pulp into a colander, under cool running water, and separate all the seeds from the pulp. Discard as much pulp as possible.

Spread the clean seeds, in a single layer, onto a large rimmed baking sheet and pat dry with paper towels. Allow the seeds to sit at room temperature for 1-2 hours to allow the pumpkin seeds to dry completely.

Transfer the dry pumpkin seeds to a bowl with the avocado oil, salt, smoked paprika, garlic powder, chili powder and black pepper. Toss to evenly coat all the pumpkin seeds with the oil and spices.

Spread the spiced pumpkin seeds in a single layer evenly in the basket of a large (6 quart) air fryer. Air fry the spiced pumpkin seeds at 360°F for 10-12 minutes or until golden and crisp. Pause the air fryer after 5 minutes to shake the seeds, to ensure they are crisping evenly, then finish air frying the seeds for the remaining 5-7 minutes.

Allow the air fried pumpkin seeds to cool for 5 minutes before transferring them to a bowl for serving.