1 cup pumpkin seeds from 1 (5 to 7 pound) pumpkin
5 tablespoons granulated sugar, divided
1/4 teaspoon coarse salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper, or to taste
1 1/2 tablespoons peanut oil

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.

Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from and discard. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons of the sugar, salt, cumin, cinnamon, ginger and cayenne

Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and the 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.

These may be stored in an airtight container for up to 1 week.

Makes about 1 cup.