Here's a couple of tips:
Left Over Halloween Pumpkins:
Scoop out seeds and strands if using a new pumpkin.
Stand pumpkin upright and cut down the middle. Halves should
be able to fit on a baking sheet. Place one half pumpkin, or two
if they fit, cut side down on the baking sheet. You may sprinkle
a little water on the sheet first. Bake at 350F for 30-60 minutes,
depending on the size. When done, the skin darkens and the pumpkin
begins to collapse. Check for softness with a fork or knife. It
will go in easily if done. Remove from oven, cool about 20 minutes.
Scoop pumpkin flesh away from skin. Discard skin then puree in food
processor.
Toasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 tsp. melted butter or oil (olive oil or vegetable oil work well)
salt to taste
Options To Taste:
garlic powder
cayenne pepper
seasoning salt
Cajun seasoning blend
pulp on your seeds (it adds flavor), clean off any major chunks.
Toss pumpkin seeds in a bowl with the melted butter or oil and
seasonings of your choice. Purist will want only salt as a
seasoning, but, if you're feeling adventurous, experiment and have
fun with seasoning blends. Spread pumpkin seeds in a single layer
on baking sheet and bake for about 45 minutes, until golden brown,
stirring occasionally.
