Ingredients

Instructions

  1. Preheat oven to 250 degrees F.
  2. On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
  3. Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
  4. When seeds are toasted, melt butter in a large skillet over med-high heat.
  5. Add seeds & 2 Tablespoons of the sugar. Stir until sugar is melted. About 1 minute.
  6. In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
  7. Add pumpkin seeds from skillet to mixing bowl & stir until coated.