Sort the seeds from the pumpkin guts.

Rinse the pumpkin seeds carefully to remove any remaining bits of pumpkin pulp. Pat them dry with paper towels.

Spread the clean seeds on a bar pan or baking dish.

In a small bowl, combine the almonds, butter, sugar, and spices. Pour the mixture over the seeds and toss them lightly to distribute completely.

Roast the seeds at 325 for 15-20 minutes or until they're golden brown.