Pre-heat oven to 350 degrees and line a large baking sheet with parchment paper.

Poss together the buckwheat, pepitas, and almonds in a large bowl.

Mix together pumpkin puree, syrup, pumpkin pie spice and salt in a medium saucepan and bring to a boil over medium high heat. When it starts to boil, reduce heat to medium low and stir constantly for 2 to 3 minutes more or until it starts to thicken.

Pour the syrup mixture over the buckwheat, pepitas and almonds and toss until all of the buckwheat mixture is moistened.

Transfer to prepared baking sheet and spread evenly.

Bake for 25 to 30 minutes or until it's golden brown, tossing every 10 minutes.

Remove from oven and allow to cool, it will harden as it cools.

Enjoy immediately or store in a sealed container at room temperature for up to 2 weeks.