Preheat the oven to 350ºF and line a baking sheet with parchment paper for easy clean up. (It's not necessary, though, if you don't have it on hand.)
Remove any squash pulp from the seeds and transfer them to a fine mesh sieve. Rinse them well with water.
Transfer to a towel and pat dry, removing as much moisture as you can. Add the dried seeds to a small bowl, and toss with the olive oil, coconut sugar, pumpkin pie spice, and salt.
Pour the coated seeds on the prepared baking pan, and spread them out into a single layer. Roast for 18 to 20 minutes, until your kitchen begins to smell fragrant and they look a little more golden. The seeds won't be crunchy until they cool, so I recommend pulling them out of the oven by 20 minutes, regardless.
Cool completely on the pan, then serve them however you like! If there is any excess oil remaining on the seeds, you can pat them dry with a towel again to remove that. The rest of the seasoning will be baked on! Store the leftover seeds at room temperature for up to 48 hours, or keep them in the fridge for a longer shelf life, up to 2 weeks in an airtight container.