One of my favorite part of big holiday meals are the munchies before dinner. This Thanksgiving I bought a few pounds of roasted pumpkin seeds (because mine from Halloween went bad before I could roast them) and made a few different flavors of spiced pumpkin seeds: cinnamon sugar and a lemon/chili version (separate not together).
Just melt a few tablespoons of butter in a pan and add the pumpkin seeds. Roast on the stove top for a few minutes until the seeds start to golden.
For the lemon/chili seeds, I added a few tablespoons of lemon juice and chili powder to the seeds on tossed them on a cookie sheet.
For the cinnamon/sugar I did the same but just a nice mix of cinnamon and sugar.
Put them in a preheated 350 degree oven for about ten minutes, tossing half way through. Keep in the refrigerator to keep them longer.