One of the joys of using real pumpkin, as opposed to canned pumpkin, in the fall are the pumpkin seeds. I love having them roasted, although when I'm preparing them I'm never quite sure if it's worth the work. I make a savory version with chili powder but they are also good sweet or salty.
Preheat oven to 350 deg. F. Select a baking dish or shallow cookie sheet that allows for one layer of seeds. Combine all ingredients and mix well. Bake in the oven - if the seeds were dried overnight cook for 10-15 minutes, if they are still fresh from the pumpkin cook for up to an hour or until crunchy. Be careful not to burn.