Save the seeds after carving your jack-o'-lantern or carving up your pie pumpkin and use them to make a tasty autumn snack. Roasted pumpkin seeds are high in fiber and rich in protein, according to the University of Alaska cooperative extension service. Preparing the seeds prior to serving is necessary to ensure the best flavor. Drying and roasting are two common ways of preparing the seeds. Serve the seeds as a snack on their own, or mix them with other seeds and nuts in a snack mix.
Scoop the seeds and pulp out of the center of the pumpkin with your hand or a large spoon. Place them in a large colander.
Separate the seeds from the pulp as much as possible and discard the pulp. Rinse the seeds under running water to remove the rest of the pulp.
Spread the seeds out on paper towels to dry. Place them in a warm, sunny area for up to six hours. Alternately, place them in a food dehydrator and dry at 115 degrees Farenheit for one to two hours. Salt to taste once they are dried.
Toss seeds with just enough vegetable or olive oil to coat if you prefer to roast them. Salt to taste then spread them out in a roasting pan. Cook in a 250 degree Farenheit oven for 15 minutes. Stir them halfway through the cooking time so they don't stick together.
Place the dried or roasted pumpkin seeds in a sealed plastic bag or container and store in the refrigerator for up to two weeks. Store for three or more months in the freezer.