Don't throw away the pumpkin seeds after carving the Jack O'Lantern or cutting up fresh pumpkin to make pumpkin pie. Scoop out the seeds, wrapped in stringy-sticky pumpkin-innards, to make a healthy snack. Unlike sunflower seeds, the pumpkin seeds don't require shelling prior to eating. If you are adventurous, experiment with seasonings to give the pumpkin seeds new and unexpected flavors. Tossing the seeds, prior to roasting, in a dry packet of ranch dressing will give the seeds a ranch flare, while barbecue seasonings will add a southwest flavor.
Scoop out the pumpkin after cutting it open and put the seeds in a colander, over the sink.
Rinse the seeds with cold water and pick out any of the stringy pumpkin flesh. The seeds will be a little sticky at first, rinse them until they are no longer sticky.
Lay the seeds out on a paper towel and pat dry.
Put the seeds in a bowl and add a little oil. Stir. Add just enough oil to lightly coat the seeds, without them swimming in oil.
Arrange the seeds in a single layer on a cookie sheet, lightly season with salt or other seasoning and place in an oven preheated to 350 degrees F.
Bake until golden brown, turning at least once. Check the seeds and turn when the underside is golden brown. It takes about 15 minutes, total cooking time.