Preheat the oven to 250°F. Spread clean and rinsed pumpkin seeds in a single layer on a parchment lined baking sheet. Toast for 45 minutes, stirring occassionally, until dry and toasted. May take longer if seeds are bigger.

In a large bowl, stir together 2 tablespoons of the white sugar, salt, and pumpkin pie spice. If you do not want (or have handy) the pumpkin spice, add 1/4 tsp ground cinnamon and 1/4 tsp ginger. Set aside. Heat the oil in a large skillet over medium heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 1 minute. Pour the seeds into the bowl with the spiced sugar and stir until coated. Allow to cool and store at room temperature in an airtight container up to a week, if they last that long! If you want a little kick, add a pinch of cayenne pepper to them.

Photo Courtesy of Pinterest because we eat them too fast!