After removing the seeds from the pumpkins, remove all the pieces of pumpkin remaining on them. Rinse under cold water in a colander until clean. Spread the seeds out in a cookie sheet covered in paper towels and allow them to dry 24 hours.
Heat 2 tablespoons butter in a skillet on medium heat for 2 cups seeds. One butter is bubbling, add the seeds. Season with salt and pepper. Toss and stir constantly until brown. Place the seeds back onto the cookie sheet except without paper towels. Bake at 400 degrees for 10-15 minutes.
These are a Halloween must although I am not sure most people LOVE them. I find it is essential to wash them and allow them to dry overnight for best crispy results when baking. I wash them and air dry them (stirring a few times) on paper towels. Season as desired. This year I did lime juice, 3 sprays of olive oil, and 1/4 teaspoon each of these chili powders.
Then I baked them on a sheet pan at 300 degrees for 20 minutes. I stirred the mix after 10 minutes of baking. My family really tries to limit salt when possible. I did not salt them and I really do not feel as though I miss it.