To roast pumpkin seeds, there are a few steps to follow. Here is a step-by-step guide based on the search results:

1. Preheat the oven to 325-350°F (162-177°C) .
2. Scoop the seeds from the pumpkin and remove any pulp and fibers.
3. Rinse the seeds in a colander to remove any remaining pulp and fibers.
4. Dry the seeds thoroughly with a towel.
5. Toss the seeds in a bowl with oil (such as olive oil or melted butter), salt, and any desired seasonings (such as garlic powder, paprika, or pumpkin pie spice) .
6. Spread the seeds evenly on a lightly greased baking sheet.
7. Roast the seeds in the preheated oven for about 12-30 minutes, depending on the temperature and size of the seeds, stirring every 5-10 minutes to encourage even browning.
8. Check for doneness by tasting a seed for crunchiness.
9. When the seeds are toasted and crunchy, remove them from the oven and let them cool.

Here are some additional tips and variations:

• Boiling the seeds in salted water for 5-15 minutes before roasting can help to clean and season them.
• Pat the boiled seeds dry before roasting to ensure they brown and crisp up properly.
• Store cooked pumpkin seeds in an airtight container for up to 2 weeks, or freeze them for up to 3 months.

Overall, the recommended temperature to roast pumpkin seeds is 325-350°F (162-177°C), and the seeds should be roasted for about 12-30 minutes, depending on the size and temperature.