How to make Pumpkin Fries

For maximum crispiness, you will want to fry, not bake. I've never tried this with pumpkin but I think it will be an interesting experiment. As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder. Please let us know how these turn out!

You could also go another route and make them sweet with cinnamon and sugar (and nutmeg and/or ginger if you like them).

Edited to add: cumin is also good with sweet potato fries, so it'd probably be good with pumpkin fries.

I doubt that baking will give you what you want. Pumpkin is really a squash, and when I bake slices of butternut squash with spices I get something quite nice, but I wouldn't say its close to a french fry.

I don't think I've ever heard of anyone deep frying slices of squash.

You might even want to double fry them - that is, fry them quickly for a minute or two, take them out and then right before you're going to serve them, fry them to get them very crispy.

Also, you might want to consider sugaring them after they come out of the fryer/oil. It would pair nicely with the paprika/thai/pepper Micheal recommends and with a salty flavor as well.

Blanch first, pat dry with paper towel, and then fry. Use combination oil, should be mostly vegetable oil with some peanut oil to balance the saturation.