Heat the oil in a medium skillet over medium heat. Add the pumpkin seeds, chile and 1/4 teaspoon salt, and cook, stirring occasionally, until some of the seeds start to puff and lightly brown, 6 to 8 minutes. Reserve a tablespoon of the toasted seeds to use as a garnish. Remove the skillet from the heat, stir in the garlic and let cool about 15 minutes.
Transfer the cooled pumpkin seed mixture to the bowl of a food processor
. Add the tomatillos, scallions
juice, and process until the mixture is the texture of a very coarse puree. Taste and season with additional salt if needed. Transfer to a serving dish, and garnish with cilantro leaves and the reserved toasted pumpkin seeds
. Serve with tortilla
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