In a small bowl, combine the sugar, cinnamon, ginger and nutmeg. In a separate bowl, whisk the egg white until foamy. Stir in the pumpkin seeds and the spice mixture. Spread the mixture in a single layer on a cookie sheet. Bake the seeds at 275 ° for 15 minutes. Then stir and continue to bake the seeds until dry, 10-15 minutes more. Store at room temperature. Makes 2 1/4 cups.