There must be a lot of pumpkin carving going on at @list offices because I have heard from @bjnovak, @sophia, and @dev regarding this quandary. Roasting pumpkin seeds has been one of my favorite fall activities since @ouizoid and I used to do it together when I was little. Here's how to do it.
  1. First, separate your seeds from the pumpkin's guts.
    D18a2fff ea2b 4cdd 8783 f534babd8be2
    There is no easy way to do this. Just rinse and pull them out until they're free.
  2. Get the seeds very dry.
    Either by drying them with a clean dish towel, or by letting them air dry.
  3. Unlike sunflower seeds, there is no reason to shell your pumpkin seeds. The shell is perfectly edible and very tasty.
    4dd8a8cd 2768 41a9 86f0 708fe095645b
    The ones I'm using in the following photos are shelled seeds I purchased, but don't let that throw you off.
  4. As I mentioned, you can also buy raw ones.
    0390dcf0 0cb6 4208 b182 a47eb870cf95
    They're available year-round.
  5. There are 2 ways to toast them. Either in a dry frying pan on the stovetop (my preference) or on a baking sheet in the oven (also good).
  6. To toast them in a frying pan, get a large frying pan (any kind) hot, over medium-high heat.
    45abb557 a3c3 4377 afa1 ce94fcf2963b
  7. Add the seeds in a single layer.
    191a3b35 5d14 406e 91b0 e1ce120aec8e
    Don't overcrowd or they'll roast unevenly.
  8. Let cook, stirring occasionally, until they are almost completely brown.
    F88f6565 27a4 4497 ad45 c302398710cd
    This should take about 5 minutes.
  9. DO NOT WALK AWAY FROM THE PAN
    Unless you like burned seeds.
  10. Alternately, you can roast them in the oven.
  11. Preheat the oven to 400 degrees F.
  12. Arrange the seeds in a single layer on a baking sheet.
    4f7509b6 afb6 4b21 a22a 6a14fc382e3a
    The seeds will release oil during cooking, so no need to add any or grease the pan.
  13. Roast for 10-12 minutes, until seeds are golden-brown.
  14. Again, DON'T LEAVE THE KITCHEN!
  15. Check the seeds after 5 minutes, and keep peeking every few, just to make sure they don't burn. Depending on their size, they will vary in roasting time.
  16. After you've roasted the seeds either way, season them however you like.
    The warmth and the freshly-released oils will help the seasoning stick.
  17. My favorite is sea salt and smoked paprika.
    D32f606a 798b 4bbe 8038 3e562a1b2be4
  18. Happy pumpkin-ing!
    2d920dcd a5ae 49de 99bd fc4b9b15a7fb