2 cups raw pumpkin seeds (from 1 large Red Dog pumpkin)
1/4 cup dark brown sugar 
2 tablespoons unsalted butter, melted 
2 teaspoons pumpkin pie spice 
Pinch of kosher salt 

Preheat the oven to 300 degrees F. Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff. Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. Toss the pumpkin seeds with the sugar, butter, pumpkin pie spice and salt in a medium bowl until evenly coated. Return the seeds to the baking sheet, spread them out and roast until dry, about 35 minutes. Let cool, then break up into pieces before serving.