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Line 2 rimmed baking sheets with parchment paper
or grease; set aside.
In bowl, beat egg white until soft peaks form,
about 1 minute; beat in sugar, chili powder,
cinnamon, salt and cayenne. Fold in pepitas to
coat; spread evenly on prepared pans.
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Bake in top and bottom thirds of 350°F (180°C)
oven, stirring once and rotating and switching
pans halfway through, until puffed and slightly
darkened, about 20 minutes. Let cool on pan on
rack; break up clumps. (Make-ahead- Store in
airtight container for up to 2 days.)
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