Preheat your oven to 300°.

Spread out clean pumpkin seeds onto a lined, rimmed baking sheet I like to use a silpat.

Place into preheated oven for twenty minutes stirring half way through. Remove and place into a small bowl or cup.

In a small bowl combine two tablespoon dark brown sugar, salt, pie spice, cinnamon and ginger. Stir to combine.

Once seeds are dried in the oven, heat the olive oil in a skillet over high heat. Add in the pumpkin seeds, remaining one tablespoon dark brown sugar and honey.

Stir constantly until the sugar thickens about 45 seconds to a minute. Remove to a large bowl and top with the sugar/spice mixture. Toss to coat, and then spread back out onto the lined baking sheet to cool. Serve.