First I want to thank my dear friends, without them this post would not be here.
Kelly, your EXTREMELY SIMPLE technique was SPOT ON! Thank you, thank you.
So, let's get down to thrashing a pumpkin for its seeds.
First, cut out the top of pumpkin. Look at the stringy, web-like action going on in there. This is where I discover another place God is so COOL! Look at that beautiful creamy orange color. The center mass looks like an explosion and the seeds are just hangin' out on the sides. There are so many hidden places where God tucks His coolest artwork.
Next, get a couple of cool kids that drive you crazy from time to time. Tell them you've got something REALLY COOL to show them, but first! they have to close their eyes. Guide their arms over the pumpkin opening, then tell them "Dig down for the surprise!" (Be sure to have your camera ready, teeheehee)
After you have them scrape the seeds out into a bowl on the side, then let them go to town carving it up. Don't try to tell them how to do it, they "KNOW ALREADY."
As for the seeds, fill a large bowl with water and give the seeds a good swishin' around. The stringy stuff sinks to the bottom and the seeds float. Proceed to skim the seeds off the top with your hands and move them to a cookie sheet lined with parchment paper. Allow them to dry just a bit and they'll get sticky.
Now in Kelly's words, "Salt the heck out of them." I used table salt.
Heat the oven to 350F degrees.
Kelly's directions: "Bake, stir, bake, stir - golden, done. Eat."
Simple and very accurate. It doesn't sound like enough information, but it doesn't take any time at all to roast pumpkin seeds. It might have taken 7 to 10 minutes and 10 minutes is pushing it. I set the timer for 5 minutes, then came back to stir them. They were already tanning up very well. I gave them one stir with a spatula and stood there a couple of minutes and they were done.
I immediately moved the seeds off the sheet and allowed them to cool.
Just beautiful. They even tasted brown.