I always roast the pumpkin seeds from the pumpkin that I carve for Halloween. Here is my quick and dirty recipe, just in case you wondered.
Wash the pumpkin seeds well and allow to dry overnight. (If you are in a hurry you can dry them on a sheet pan in the oven before going to the next step.)
Preheat the oven to 350 degrees F. Pour the pumpkin seeds onto a lipped roasting pan. Thinly slice 1/4 pound (1/2 stick) of butter. Place the butter slices evenly on the pumpkin seeds. Sprinkle liberally with Lawry’s Seasoning Salt. Roast for 10-15 minutes, then stir well. Roast for an additional 10-15 minutes or until nicely browned and the seeds are fairly dry.