Thanks to our friends at Mother Nature Network for this great recipe:

If you’ve never roasted pumpkin seeds before, follow these easy steps.

1. Separate the pumpkin seeds from the pulp while it’s all still wet. Once the pulp and the seeds dry, it’s more difficult to separate them.
2. Rinse the pumpkin seeds under cold water to remove any remaining pulp stuck to them.
3. Toss the seeds in a small amount of olive oil or other healthy oil (like canola).
4. Sprinkle with salt or other seasonings (see suggestions below).
5. Bake at 325°F for 25 minutes, stirring every 10 minutes or so.
6. Allow to cool. Store in an airtight container.
   

Seasoning suggestions:

• 1/4 tsp salt, 1/16 tsp garlic salt, 1 teaspoon Worcestershire sauce for each cup of seeds
• 1 tablespoon of seafood season (like Old Bay) for each cup of seeds
• 1/8 cup sugar, 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper for each cup of seeds
• Tabasco sauce and salt – adjust to your taste
• Italian seasonings, Parmesan cheese, salt and pepper – adjust to your taste
• Pumpkin pie seasoning – adjust to your taste