Remove seeds from the pulp of the pumpkin, rise well and lay in an even layer on a cookie sheet to dry 24-48 hours.
Preheat oven to 325 degrees and line a baking sheets with parchment paper.
Place dry pumpkin seeds in a medium bowl and coat with the melted butter.
Add the sugar, cinnamon and salt and stir until evenly coated.
Spread seeds on the prepared baking sheet in a even layer and bake for approximately 35 minutes. Stir the seeds every 10 minutes. The seeds are done when they are lightly browned. After they cool a few minutes try a seed, if they are still chewy place back in the oven and check every few minutes until done.