Looking for ideas on how to use the pumpkins seeds left over from the Maple-Roasted Pumpkin and Crispy Bacon Risotto?  Try this.  Preheat oven to400.  Toss cleaned and dried pumpkin seeds (I soak mine in water overnight) with 1/2 tsp olive oil, 1/4 tsp cumin, 1/4 cayenne, and salt to taste.  Roast on parchment lined pan for 20-30 minutes, stirring occasionally, until light, dry and crackly.  Toss on a salad or enjoy by the handful.