Growing up, my favorite part about carving pumpkins was what my mother would do with the seeds. If your like me, you may not carve the prettiest pumpkin, but you do get a few delicious seed snacks out of the gourd. So instead of throwing our the innards, collect them, take any pumpkin pieces and stringy pumpkin bits off of the seeds, and dry them on some paper towels.
Oh, and get creative 
Salt and Pepper Pumpkin Seeds
*Bake in the over for about 12-15 minutes. Once they start getting golden brown, the seeds are done.
Garlic Pumpkin Seeds
*Same as above, just add a teaspoon of garlic powder to the seeds with the salt and pepper
step by step photo instructions
Curried Pumpkin Seeds
1 egg white
2 teaspoon curry powder
1/2 teaspoon sea salt
1 1/2 cup fresh pumpkin seeds
Fall Flavored Pumpkin Seeds
1 cup pumpkin seeds
1 to 2 tablespoons melted butter
2 tablespoon granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
*Bake in the over for about 12-15 minutes. Once they start getting golden brown, the seeds are done.
Candied Pumpkin Seeds
1 cup pumpkin seeds
1 tablespoon melted butter
1/4 cup packed brown sugar
1/2 teaspoon pumpkin pie spice (or any combination of other spices you like)
1/4 teaspoon salt
*Preheat the oven to 275 degrees. (because we want the sugar to completely melt, we cook at a lower temperature for longer.)
*Bake in the over for about 32-35 minutes. Once they start getting golden brown, and the sugar is all melted and bubbly, the seeds are done. WATCH TO MAKE SURE SUGAR DOESN’T BURN!
mmmm love these!