Toasted Pumpkin Pie Nuts

Toasted Pumpkin Pie Nuts | The Blonde Buckeye

I was in the need for a new snack. Something to fight that 3pm slump. Not that anything really fixes that, but still. I thought of a recipe for spiced nuts that I made awhile ago, and thought I could do a little ‘November/ fall’ spin on it… aka, Toasted Pumpkin Pie Nuts. To keep these healthy, I used egg whites again, instead of butter or oil. Also, the ground flax seed gives them the best little crunch! They’re addicting, but at least you can feel good about munching on these.

Toasted Pumpkin Pie Nuts | The Blonde BuckeyeToasted Pumpkin Pie Nuts | The Blonde BuckeyeToasted Pumpkin Pie Nuts | The Blonde Buckeye

Toasted Pumpkin Pie Nuts
  • 2 Egg Whites
  • 2 Tablespoons Honey
  • 1½ teaspoons Vanilla Extract
  • ½ cup Flaxseed Meal
  • 4 teaspoons Cinnamon
  • 4 teaspoons Pumpkin Pie Spice
  • 2 teaspoons sea salt
  • 3 cups Mixed Nuts
  1. Preheat oven to 325 degrees. Line a large cookie sheet with tin foil that wraps around edges.
  2. In a large bowl, whisk together egg whites, honey and vanilla until combined. Add in the flax, cinnamon, pumpkin pie spice and sea salt. Mix well. Toss mixture with nuts until evenly coated.
  3. Spread nut mixture out onto prepared cookie sheet in a single layer. Bake for about 30 minutes, tossing nuts about every 10 minutes to prevent sticking and clumping.
  4. Remove from oven & let them sit out to room temperature before storing, or serve warm.
* Store in an airtight container at room temperature.



  1. Yummy! I need to start eating more nuts and this recipe might make me do it :)

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