Rinse the pumpkin seeds, removing the pulp.
Pour the seeds into a large pot, add water and one tablespoon of salt.
Bring water to a boil and then simmer for 10 minutes.
Drain and spread the seeds on a rimmed baking sheet.
Cut the four slices of Gwaltney Bacon into small pieces and place them in the pan with the seeds.
Sprinkle with salt.
Bake the pumpkin seeds for 25-30 minutes at 375°F, stirring and turning the seeds every 5 minutes, until golden and crunchy.
Mix up the seeds and bacon and enjoy.