Well, I told you the kids picked out pumpkins by how many seeds they had so that we could roast the seeds.
After we took the seed from the pumpkins, I cleaned them pretty well. Removing most of the pumpkin goo.
Then I left them out on pans over night to dry off.
The next day, we sprayed them with olive oil and baked them in a 250 F oven for about 30 minutes. Once they were out, we left some plain, sprinkled sea salt on some and shook cinnamon sugar over the rest. Voila, roasted pumpkin seeds.