To make baked pumpkin seeds, begin by tossing 1 1/2 cups raw, whole pumpkin seeds with 2 teaspoons melted butter and 1 pinch of salt. Spread the seeds out on a baking sheet, and place in a 300 F oven. Bake for 45 minutes or until golden brown, stirring occasionally during baking.
If starting with a whole pumpkin, you can make pumpkin seeds by using a spoon to scrape the pulp and seeds from the pumpkin. Clean the seeds by placing them in a colander and rinsing them with cold water. Use a paper towel to blot the seeds dry, and spread them out in a single layer on an oiled baking sheet. Roast them in a 300 F oven for about 30 minutes. Remove the seeds from the oven, and toss them with olive oil and seasonings of choice; Parmesan cheese and dried oregano work well. Return the seeds to the oven, and bake for an additional 20 minutes.
Alternatively, make pumpkin seeds by spreading the rinsed and dried pumpkin seeds out on a baking sheet, and then drizzling them with 2 tablespoons olive oil. Sprinkle the seeds with salt and freshly ground black pepper to taste, and bake for seven minutes at 375 F.