There is nothing better (except for Maryland Blue Crab Imperial the way they used to prepare it at a certain restaurant but don't even make it the exact same way anymore--boo hoo hoo) than fresh roasted pumpkin seeds in the shell.

1. Wash off the seeds and let 'em dry
2. Place on a roasting sheet that has been brushed w/olive oil.
3. Drizzle olive oil on top of the seeds
4. Sprinkle with sea salt
5. Roast in the oven (I can never remember what temperature, but I think it should be a fairly hot oven, so maybe 400 degrees???) for about 5 or so minutes and then gently turn 'em over and go another five or until kinda a glorious autumnal golden-brown on each side and a fabulous smell fills the kitchen.
6. Remove from oven, place seeds on a paper towel to absorb excess oil. Allow seeds to cool.
7(th heaven!). Sit down before eating because otherwise the experience could sweep you off your feet!!!

As for the rest of the pumpkin, you can:

1. Bake a pumpkin pie
2. Make pumpkin soup and serve it in a pumpkin turine, using the hollowed out pumpkin to place the soup in and covering it with the top! Wuu huu, fancy!
3. Cook the pumpkin as you would a squash, either baking it, steaming it, or pan-frying it. Baking it with your meat in a roasting pan comes out grand.