Pumpkin Pie Spiced Pecans
Infused with the warm, cozy flavors of fall, these Pumpkin Pie Spiced Pecans are the ultimate snack or topping for your holiday treats. Featuring crunchy pecan halves coated in a delightful blend of granulated sugar, aromatic pumpkin pie spice, and a hint of vanilla, this recipe transforms simple ingredients into an irresistibly sweet and spiced treat. A frothy egg white mixture ensures every bite is perfectly coated, while baking at a low temperature creates a satisfying crunch without burning. Ready in just under an hour, these pecans make a festive addition to salads, desserts, or cheese boards—or enjoy them as a snack straight from the jar. Perfect for gifting or keeping on hand for seasonal celebrations, this recipe is your go-to for creating a flavorful, fall-inspired indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Pecan halves
- 1 large Egg white
- 1 tablespoon Water
- 1 cup Granulated sugar
- 1 tablespoon Pumpkin pie spice
- 0.5 teaspoon Salt
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the egg white and water until the mixture is frothy but not stiff.
Add the vanilla extract to the egg white mixture and whisk again to combine.
Stir in the pecan halves, ensuring they are evenly coated with the egg white mixture.
In a separate bowl, combine the granulated sugar, pumpkin pie spice, and salt, mixing well to evenly distribute the spices.
Sprinkle the sugar and spice mixture over the coated pecans, tossing them gently to ensure each pecan is thoroughly coated.
Spread the pecans onto the prepared baking sheet in a single, even layer. Avoid overlapping for even cooking.
Bake in the preheated oven for 20 minutes, then remove the baking sheet and stir the pecans to prevent sticking and ensure even baking.
Return the pecans to the oven and bake for an additional 15-20 minutes, or until the coating is dry and the pecans are lightly toasted. Watch carefully to avoid burning.
Allow the pecans to cool completely on the baking sheet. They will harden as they cool.
Once cooled, transfer the pecans to an airtight container for storage. They can be kept at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 235.1 g | 85% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 209.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
