I carved my mini pumpkin yesterday. I waited until the last minute, since last year my pumpkin went moldy and was thrown out before the 31st.

I successfully roasted the seeds from the pumpkin. I adapted a recipe I found on the Low Carber Forums and it worked pretty well. After 20 minutes, I instead added some spray butter and the cinnamon-Splenda mix straight onto the seeds in the baking sheet, stirred it around and returned it to the oven and let them cook until they looked done. Yummy treat!