Every Halloween our family would make these after carving our pumpkins. Be careful not to leave them in the oven too long.
Cut open the pumpkin. With a large spoon, scoop out the seeds and place into a large colander. Rinse under cold running water, picking out any pulp or stringy pieces of pumpkin.
Pat seeds with a paper towel until dry. Add enough oil to lightly coat the seeds. Add salt to desired taste. Mix well in bowl, then pour onto a baking sheet in a single layer.
Preheat over to 375F. Bake for 15-20 minutes or until seeds are golden brown. Stir the seeds half way through cooking. Be careful not to overcook, as they burn easily.