Preheat oven to 325 and grease a large baking sheet (18x13) or two smaller baking sheets (15x10 or 13x9)
In a large bowl, stir together the oats and pumpkin seeds.
In a small saucepan, whisk together the canned pumpkin, brown sugar, honey, canola oil, water, pumpkin pie spice, cinnamon and salt.
Bring mixture to a boil, whisking frequently, then remove from heat, pour over oats and stir together well.
Spread the mixture evenly on to the large baking sheet or divide it between two smaller ones.
Bake 45-50 minutes, stirring every 10-15 minutes until golden brown and starting to crisp.
Remove from oven and let cool on the pan for 20-30 minutes. (It will crisp up further while cooling.)
Store in an airtight container for up to 2 weeks!