Save the pumpkin seeds when carving your jack-o'- lantern. Make sweetly spiced pumpkin seeds for snacking, sprinkling over salads or as a garnish for pumpkin desserts.
Preheat oven to 250°F. Spread pumpkin seeds in single layer on greased foil-lined baking sheet. Bake 45 to 50 minutes or until pumpkin seeds are dry.
Mix sugar and spices in small bowl. Set aside. Beat egg white in large bowl until foamy. Add dried pumpkin seeds; toss to coat. Gradually add sugar mixture, tossing to coat evenly. Spread seeds in single layer on same baking sheet.
Bake 1 hour, stirring seeds after 30 minutes. Cool slightly then break apart. Cool completely. Store in airtight container up to 2 weeks.
To remove pumpkin seeds from pumpkin: Carefully cut around the stem with a sharp knife, making sure to fully cut through the flesh of the pumpkin. Remove stem. Scoop out seeds and pulp with large spoon. Separate the seeds from the pulp. Rinse seeds in colander under running water. Drain well.
Make It Easy: Use store-bought unsalted pumpkin seeds. Continue as directed in Step 2.