1 cup seeds from freshly cut pumpkin, washed and dried
2 tablespoons vegetable oil
1/4 teaspoon salt
1 cup roasted salted almonds
1 cup salted cashew halves
1 cup Reese's pieces
2/3 cup each raisins, golden raisins and dried cranberries
In a large skillet, saute seeds in oil for 5 minutes or until lightly browned. Using a slotted spoon, transfer seeds to an ungreased 15x10x1-in. baking pan; spread into a single layer. Sprinkle with salt. Bake at 325° for 15-20 minutes or until crisp. Remove to paper towels to cool completely.
In a large bowl, combine the almonds, cashews, Reese's pieces, raisins, golden raisins and dried cranberries. Add pumpkin seeds; toss to combine. Store in an airtight container.