Place a sheet of wax paper on the kitchen counter. Place the pumpkin seeds in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the seeds closely and as they begin to brown reduce the heat to medium.

Add the salt. Cook for about one minute more until the seeds are browned.

Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pumpkin seeds well.

Remove the pan from the heat and stir the pumpkin seeds. Turn them out of the pan onto the wax paper to cool. Separate them into small clumps just after placing on the wax paper so that they won't stick together.