Here is a different twist on Pumpkin seeds...We tried it last year and they were pretty good...got the recipe from the Country Women magazine...
taco Pumpkin Seeds
1 cup seeds from freshly cut pumpkin, washed and dried
2 tablespoons vegetable oil
1 to 2 tablespoons taco seasoning
1/4 to 1/2 teaspoon garlic salt...
In a skillet, sauté pumpkin seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon , transfer seeds to an ungreased 15--in. x 10-in. x 1-in baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325 for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks...Yield: 1 cup