Preheat oven to 350°F. Mist a rimmed baking sheet with cooking spray.
In a small bowl, mix brown sugar, chili powder, cumin and salt. In a large bowl, combine pepitas and egg white; stir to coat. Add sugar-and spice mixture and mix well. Spread pepitas in a single layer on baking sheet and bake until dry and toasted, about 12 minutes. Remove from oven, stir to break up while still warm and let cool completely on baking sheet on wire rack.
I did not have Cumin so I added cinnamon instead. It is a nice change from boring old salted pumpkin seeds. I enjoyed them and so did everybody else who tried them. They even taste good on top of icecream!!!
Yum! I made the recipe quite differently than written here... used the seeds from 1 butternut squash (less than 1 cup), and so reduced the sugar/spice quantities quite a bit. Also, used about 1 1/2 T butter instead of the egg white and cooked the seeds for about 20 minutes to make them nice and crispy. They were delicious... the point is that the blend of spices in the recipe is great!
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