Prepare Silpat with baking sheet and wire rack underneath.

Combine sugar with water in saucepan, do not stir, caramelize sugar over medium-low heat to dark caramel (about 190°C), then remove from heat, quickly add pumpkin seeds, stir to mix evenly, spread on prepared Silpat in even layer and allow to cool to room temperature, break into small pieces.

Transfer pumpkin seed praline to food processor, add pumpkin seed oil, blend to thick paste, brushing down sides and allowing machine to cool as needed, then transfer to storage containers and reserve pumpkin seed praline at room temperature for pumpkin seed ganache.