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Roasted Pumpkin Spice Nuts – A Healthy Pick-Me-Up

I used to get a 3pm slump everyday when I was eating a diet full of processed food. Now that I’ve changed my life with the information I uncovered about the food industry – my diet, my routine, and my health have transformed me to into person full of energy! I am always amazed at how I feel so much more energy now (a lot older), than I did then back when I was younger! Food is so powerful. 

However, some habits have not changed. I still like to enjoy a cup of tea after lunch with a small sweet treat. Sometimes it will be a piece of fruit, or a piece of organic dark chocolate. Lately, it’s been this recipe. I love pumpkin spice (with or without actual pumpkin – haha!) as long as the ingredients are clean and organic, so last week I thought wouldn’t it be nice to make some roasted pumpkin spiced nuts. They turned out absolutely fabulous and are really ADDICTIVE! The egg white coating creates a very crispy outer shell making this treat crunchy, sweet and salty – a delicious combination for a satisfying snack to enjoy with my afternoon tea. I love that it is full of healthy fats and protein too.

Pumpkin Spice Nuts

This recipe would also be great to serve at all the upcoming holidays – everything from Halloween, to Thanksgiving to Christmas. Having a batch of these next to your favorite (organic) cocktail is not a bad idea either.

And just an FYI – I also included some recipe substitutions for those of you who are vegan or allergic to nuts. 

Food Babe's Roasted Pumpkin Spiced Nuts
Prep time
Cook time
Total time
Serves: 20
  • 1 egg white
  • 1 teaspoon sea salt
  • 2 teaspoons pumpkin pie spice (a mix of cinnamon, cloves, ginger and nutmeg)
  • ¼ teaspoon cayenne pepper
  • ¼ cup coconut palm sugar
  • 3 cups unsalted nuts (pecans, cashews, walnuts and almonds)
  1. Preheat oven to 250 degrees
  2. Place egg white into a large bowl and whip with a fork until frothy
  3. Stir in sea salt, spices and sugar
  4. Combine mixture with 3 cups nuts and coat them evenly
  5. Place nuts in a single layer on top of a parchment paper lined large baking pan
  6. Bake for 1 hour
  7. Let nuts cool for at least 10 mins before serving (they will get crispy)
  8. Store in an airtight container for up to 2 weeks
Recipe substitutions: If you are vegan you can omit the egg white and use maple syrup instead of coconut palm and add 1 tablespoon coconut oil. If you are allergic to nuts, you can use all seeds like pumpkin seeds and sunflower seeds. \

***Please use all organic ingredients if possible***




Ok I’m off to get another handful, writing about these and seeing the pictures have my mouth watering big time! If you know anyone that would like to make this recipe, please share it with them. 





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106 responses to “Roasted Pumpkin Spice Nuts – A Healthy Pick-Me-Up

  1. WHOA…. Heating nuts turns healthy sat fats into hydrogenated fats ??? NO WAY JOSE !!!!! The process of hydrogenation requires a whole lot more than heat. It requires that the liquiud fat to be hardened be bombarded with chlorine and heavy metal molecules of nickel in the presence of electricity via electrodes. In fact many nuts, including Almonds and Cashews , require heating to remove toxicity. Cashews would be quite toxic unprocessed. I can’t believe thatr Dr. Oz would be so unknowledgeable. Mind you ,docs are not required to study nutrition. You should write him, Vani. He’s a big fan of your work.
    Now there is a change in high heating nut sourced sat fats. But not hydrogenation. The raw foodists would have everything eaten raw. And raw is good for many things including nuts. But cooking has it’s place, too. Broccoli needs to be heated to destroy the goiterous effects of all raw barassicus veggies.
    We need to maintain caution about what we, the readers, contribute on this page. Don’t want to head people off in the wrong direction.

  2. I made these pumpkin spiced nuts 3 days ago and my husband, daughter and myself can’t get enough of them. They are so delicious! I had to make them again today. Thanks for a great recipe Vani!

    1. PLEASE DO NOT USE PALM SUGAR, PALM OIL, or ANYTHING ELSE that is contributing to the destruction of Rain forests and the killing of the animals that live in Rain Forests.

  3. Vani said to preheat the oven to 250 Fahrenheit, I believe she does not mean celsius . At 250 the heat is fine.
    she also said to use organic nuts, are all nuts treated to make them more edible?
    Also, if I may ask, can you supply a link that supports this treating of nuts?

  4. my family loved these. 2nd batch in the oven now. Any ideas for a healthy chex type mix with the holidays approaching ?

  5. I have these in the oven now and if they taste half as good as they smell, I’m in for a real organic treat! Can’t wait!

  6. Since I can’t have the nightshades (cayenne) I’ll make these using some black pepper. Looking good!!!

  7. I also agree with Dave. Nuts should not be heated. I will make this recipe, but put them in a dehydrator at 115• for 4-6 hours.

  8. Sup vani you are awesome. I want everyone to see. I’m going to make your recipes and have everyone try at work. Get them all converted to good healthy stuff. Keep you posted. No more cake for birthdays .

  9. Egg whites?!? Is this necessary? Many of us are vegan, it would be great to provide a vegan option to some of your recipes. Since you are so informed, you should see the documentary cowspiracy. Might change your mind about consuming animal products. thanks!

  10. Looks great! I echo the comments on another in suggesting that using a dehydrator and cooking at 115 degrees F might retain more raw enzymes and nutrition. Further, shouldn’t the nuts be soaked for 7 hours + to sprout? And would dextrose be a better sugar source? These are suggestions I have read elsewhere and would be interested in Food Babe’s feedback.

  11. I have made this for years. Just not as healthy as you. We always called it Reindeer Food at Christmas. I make it for all my friends. And they always want more.

  12. Just tried the recipe, but with the Maple Syrup substitute (Mainly because I didn’t feel like separating eggs right now) and almonds. I got to say, this was very tasty. My son even liked them. Next batch I’ll try with the egg whites.

    Thanks. 🙂

  13. Thanks for the recipe, really good. The only thing I can say is that the cooking time it’s too long. I left them in the oven for 30 min and still, was too long. I burned some of them

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