One of my favorite munchies during October and November are roasted pumpkin seeds, the smokey, salty flavor is great and they have just the right amount of crunch.
Extra virgin olive oil
Preheat oven to 325 degrees Fahrenheit.
Scoop out all the seeds and "guts" from your pumpkin into a large bowl. Run some water into the bowl and start squeezing and massaging the pulp to separate the seeds from the rest. Scoop the seeds out and drain for a few minutes. Pour a swirl of oil into a large cake pan or cookie sheet. Pour in the seeds, sprinkle with sea salt and cajun seasoning, stir well. Make sure that the seeds are spread evenly across the pan, and bake for 30 to 40 minutes, stirring every 10 to 15 minutes, until the seeds are golden brown and crunchy. Try not to eat them all by yourself!