Separate seeds from the pumpkin guts. Rinse well in a colander. Put in bowl and cover with very salty water (about 1 cup salt to an ice cream bucket full). Let set at room temperature over night. Rinse off salt water and let drain in colander to remove most of the water. Spread out on foil covered baking sheet. Bake at 250 degrees for hours, stirring often. Time varies greatly by how many seeds and how deep they are in the pan.
I recommend doing this while watching TV in the evening
Bake until dry but not brown. Increasing temperature tends to brown the seeds and make them taste just dried out.
I eat the whole seed, shell and all. Some people take the shell off and eat just the meat.
To add flavor just sprinkle seasoning salt, garlic powder or any flavor you want on the seeds on the baking sheet before baking.