This is a great recipe from my friend (and past-chef-to-be-grilled) Ori Cosentino. Good in salads, or just with beer, these seeds are delicious. (She's got a great blog too!)
After scooping out the seeds, separate as much of the pumpkin pulp out as you can. You'll need to dry the seeds out a little bit in the oven before they're ready for toasting. This should run you about 30 minutes in a 325 degree oven.
Now they're ready for this recipe . . .
Smoky Toasted Pumpkin Seeds
1 cup pumpkin seeds
1 1/2 tablespoons olive oil
1/2 teaspoon smoked paprika (pimenton de la vera)
1/2 teaspoon paprika
pinch cayenne pepper
In a large skillet toast pumpkin seeds over a medium heat, tossing every few minutes until mostly golden brown and fragrant. Transfer to a large mixing bowl and coat with oil. While stirring or tossing, dust with the paprikas and cayenne. Season with salt to taste.