Line a sheet pan with parchment paper or a silicone mat and lightly spray with cooking spray

Melt the vegan butter in a saucepan (preferrably non-stick) over medium heat, stir in sugar and corn syrup until well combined and bring to a boil and cook until candy thermometer reaches 280 degrees, about 5 minutes

Stir in pumpkin seeds, pumpkin pie spice and salt and cook for another 4 to 5 minutes or until thermometer reaches 300

With a heat proof spatula pour onto the prepared sheet pan and spread evenly, work fast plus this won't fill the entire sheet pan (I used an 11X17 sized one) there should be at least a couple of inches of empty space border surrounding the brittle

Let cool for at least an hour, break into pies and serve

Layer brittle between pieces of parchment paper to prevent them from sticking to each other in a covered container for up to a week for maximum freshness. Serves 8