Once you’ve scooped the seeds out of the pumpkin, pull away any attached flesh. Little bits of flesh left on the seeds will add flavor, but remove any big stringy chunks. Give the seeds a good rinse in a colander.
Toss the seeds in a few tablespoons of melted butter and seasoning. This is where it gets fun. Traditionalists may season only with a bit of salt and pepper. Cinnamon and sugar makes a sweet, crunchy snack for the kids. Or try a bit of garlic powder and cayenne pepper for seeds with a kick. Get inventive!
Preheat your oven to 300 F and arrange seeds in a single layer on a baking sheet. Roast pumpkin seeds for about 45 minutes, stirring every 15 minutes. Eat warm or cool, and store in a resealable bag for on-the-go snacks.