Finally. I've mastered it. After some trial and errors involving maple sugar and too high temperatures on the oven I have found the perfect mix of spices and crunch to roast your leftover pumpkin seeds.
seeds from a medium pumpkin - washed and dried. a glug of olive oil 1 tsp of ground cinnamon 1 tsp of ground ginger dessert spoon of sugar
In a large bowl mix all of the above. Pre heat the oven to 150c. Spread the seeds out on a sheet of baking paper on a baking tray. Roast for 30 minutes. Give the seeds and jiggle. Roast for a further 10 minutes.