I looked up various recipes on line and then made my own variation. These turned out really crunchy and didn't hide the pumpkin taste.
Teri's Toasted Pumpkin Seeds
Plump, clean, freshly "harvested" pumpkin seeds.
Ghee (2 tablespoons for each 3 cups of pumpkin seeds)
Pick the pumpkin goop from the seeds. Discard thin, flat ones. I do not rinse them. Dry on parchment paper or baking sheet over night.
Heat oven to 300 degrees. Melt approximately 2 tablespoons of ghee in a glass bowl. Put pumpkin seeds in bowl and coat with ghee. Spread in a single layer on a jelly roll pan (a cookie sheet with sides) or cake pan. I prefer stoneware. Roast for approximately 1 hour, stirring after the first 20 minutes and about every 10 minutes thereafter until golden brown.
Remove from oven and place pan on baking rack to cool enough to handle. Transfer the seeds to a rack or pan lined with a sheet of parchment paper and paper towels. Sprinkle with desired amount of salt. Place another layer of paper towels on top to blot any additional oil you want to have removed.
Notes: I prefer ghee because it has more flavor than oil, but is absent of the butter fats which can easily burn. Some people like to soak the pumpkin seeds in salted water before drying them so the salt taste is inside the seeds. I prefer less salt, so I add mine at the end.