1 Cup pepitas (pumpkin seed kernels)
1 egg white, lightly beaten
2 Tablespoons brown sugar
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons salt
Preheat oven to 325 degrees. Beat egg white until frothy and add pepitas, toss to coat seeds with egg white. Add brown sugar, spice mix, and salt and stir until well-combined. Spread on a rimmed baking sheet prepared with parchment paper or lined with tinfoil and sprayed with non-stick cooking spray. Bake at 325 degrees for 20 - 25 minutes, stirring every 5 minutes or so. Once cooled, candied pepitas can be stored in an airtight container for two weeks.