Preheat oven to 350 degress, Convection if possible.
If you're using fresh pumpkin seeds, put them in a colander and rinse them, removing the flesh. (I like leaving some of it on, but that's just me.) If you're using the purchased raw seeds, boil them for about 8 minutes until they've softened a bit, then drain them into a colander.
Once the seeds have been rinsed or boiled, pat them dry with paper towels or a tea towel.
Combine the melted butter and seasoned salt in a small bowl.
Put the seeds in a large bowl, and thoroughly stir in the butter and salt mixture until the seeds are completely covered. Take this time to add more seasoning if needed. I usually like mine to be super salty.
Spread the seeds evenly on a sheet pan and bake for around 30 minutes or until the seeds start to brown.
When you pull the seeds out, they might seem like they're still a little soft, but they will crisp up as they cool on the pan.
Store at room temperature in an airtight container. I have no idea how long they'll keep. We've never had them last for more than a few days!