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.
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    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.
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    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.
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    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.
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  7. Add the seeds in a single layer.
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    Don't overcrowd or they'll roast unevenly.
  8. Let cook, stirring occasionally, until they are almost completely brown.
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    This should take about 5 minutes.
    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.
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    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.
  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.
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  18. Happy pumpkin-ing!
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