spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
Heat the oil in a large non-stisk skillet over medium-high heat,.
Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
Allow the seeds to cool before eating and store in an airtight container.