Preheat your oven to 300°F (150°C). This lower temperature allows the seeds to dry out and crisp up without burning.
In a medium bowl, toss the cleaned and dried pumpkin seeds with the melted butter (or oil). Ensure the seeds are evenly coated.
In a separate small bowl, combine the granulated sugar, cinnamon, sea salt, and pumpkin pie spice (if using).
Sprinkle the cinnamon sugar mixture over the buttered seeds and toss until evenly coated.
Spread the coated seeds in a single layer on a baking sheet lined with parchment paper. This prevents sticking and ensures even baking.
Bake for 45-60 minutes, stirring every 15 minutes, until the seeds are golden brown and crispy. The baking time will vary depending on the size and moisture content of the seeds. I’ve found that stirring them frequently is key to preventing them from clumping together.
Remove the baking sheet from the oven and let the seeds cool completely on the baking sheet. They will crisp up further as they cool.
