Such a simple and classic thing. I love them. These are from a fresh little sugar pumpkin out of my garden.
I do them very simply, but I do have one little secret that I think makes them extra yummy - I don't wash them. I pick them out of the pumpkin guts and get all the chunks off, but leave the coating of goo on them. When they toast it gives them a little bit of extra coating and crunch. Then I just toss with a little olive oil and salt, spread out on a cookie sheet in the oven on 350 convection for probably 15-20 minutes, checking regularly and turning once.
If I were the only ones eating these I might also put a little spice on them - a little curry powder or maybe a spicy Cajun seasoning, but since my kids love them too I will leave them not spicy.
A great fall afternoon snack. I'll be making more - I still have 5 little pumpkins outside, this bowl is just from one pumpkin. I like the seeds from the sugar pumpkins better because they are smaller and more tender, the seeds you get in your big jack-o-lantern for carving are a little too big and woody for my taste.