First, ensure your pumpkin seeds are clean and free of any pulp. Afterward, pat them thoroughly dry with paper towels. Achieving a good dry surface on the seeds is crucial for them to crisp up nicely in the oven; I always take my time with this step to avoid any steam hindering the crunch.

In a medium bowl, combine the thoroughly dried pumpkin seeds with the Cajun seasoning, paprika, and a pinch of salt. In a separate small bowl, whisk together the melted butter and Worcestershire sauce. Pour the liquid mixture over the seasoned seeds and toss everything together until the seeds are evenly coated. This ensures every seed gets a burst of flavor.

Spread the coated pumpkin seeds in a single layer on a baking sheet. Roast them in a preheated oven at 300°F (150°C) for 45-60 minutes. Make sure to stir the seeds every 20 minutes to promote even browning and prevent burning. I always listen for a slight crackling sound and a toasty aroma as a good indicator that they're getting perfectly crisp.