Place a sheet of parchment paper on a large cookie sheet with sides (a jellyroll pan).

In a medium saucepan combine the water, corn syrup, and sugar. Bring to a boil over medium high heat, stirring until the sugar has dissolved. Once the sugar has dissolved allow the mixture to boil untouched.

Bring the mixture to a temperature of 275 degrees. Quickly add the pumpkin spice roasted pumpkin seeds and mix well. COntinue stirring until the mixture reaches 300 degrees.

Remove from heat and add the baking soda, vanilla, and butter. Be careful as the mixture will bubble up. Stir until combined.

Immediately pour the mixture onto the prepared cookie sheet, and tilt the baking sheet back and forth to get the brittle to move where you want it.

Quickly sprinkle the top with the pumpkin pie spice, sugar, and sea salt.

Allow the brittle to cool for 30 minutes. Then bread it into pieces and store in an air tight container for up to 3 weeks.