Preheat oven to 300 degrees.
In a medium mixing bowl beat the egg white until frothy. Add pumpkin seeds and stir with a spatula until all are coated.
Divide seeds between two parchment lined pans, using the spatula to spread them out.
In a small bowl, mix the sugar, pumpkin pie spice, and sea salt, then sprinkle evenly over the seeds. Use clean hands to stir the seeds and dry mixture together until all are evenly coated, then spread into a single layer.
Roast for 20 minutes, turning halfway through (darker pans will cook faster, lighter pans may take a little longer). Allow to cool completely on the pan - they'll get a little more crispy as they cool!