Preheat oven to 375 degrees. Don't wash the seeds and don't dry them. Remove the stringy innards of a small to medium-sized pumpkin. Separate seeds and spread evenly on a cookie sheet, lightly salt or season if desired. Optional: Place seeds in saucepan with 2-3 Tblsp olive oil, dash salt, sprinkling of garlic powder. Place on medium heat and stir until well coated, then separate seeds and spread evenly on a cookie sheet. Roast in preheated oven. Within 15 minutes, the seeds will begin popping. Shortly after the popping starts turn over the seeds. Cook for another five minutes or until seeds pop vigorously. Remove trays from oven, allow seeds to cool, pack in airtight container. Note: Pumpkin seeds may lose their crunch after a few weeks. To restore them, just toast for a few minutes in oven. Discard remaining innards into compost pile, scoop out pumpkin and steam. Follow directions for your favourite recipe for pumpkin pie/tarts using nutmeg, cinnamon, powdered cloves, or try Pumpkin Chiffon Desert.