1 lg. pumpkin
butter, melted
Salt

Scoop pulp and seeds from inside of pumpkin. Separate seeds from pulp with your fingers. Put seeds in colander and rinse under cold water and dry them on paper towels. When the seeds are dry, spread them on cookie sheet and put in oven at 400 degrees. Watch closely and stir them frequently. Seeds should toast, but not burn. It should take about 30 minutes, but check after 15 to 20 minutes for crispness. Put warm seeds in bowl and toss with melted butter and salt.