Recipe: Pumpkin Spice Roasted Pecans

by JJ Virgin on September 26, 2017

There’s no actual pumpkin involved, but these slow-roasted spiced pecans have all the warmth and flavor of your favorite Pumpkin Spice Latte – minus the sugar and artificial flavors!

A word on slow roasting: while it takes a bit more time, it’s important. Roasting nuts slowly preserves their nutritional content, making sure you get all their amazing health benefits.

Keep the process easy by getting in the habit of slow-roasting all your nuts when you bring them home from the grocery store. It takes almost no work on your part, just some time with the oven on.

If you roast pecans, almonds, and walnuts ahead of time and then freeze, they’ll be ready and waiting for yummy recipes like Cinnamon Almond Butter, Cacao-Nut Butter, and the one below.

Pumpkin Spice Roasted Pecans


September 26, 2017

These irresistible pecans are full of powerful protein and healthy fats, all wrapped up in the warmth of pumpkin pie spice – the perfect autumn treat!

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 10 mins
  • Cook: 8 hrs 10 mins


1 1/2 cups slow-roasted pecan halves (directions below)

1/2 tsp macadamia nut or avocado oil

3/4 tsp liquid monk fruit sweetener or several drops liquid stevia (to taste)

1/2 tsp ground pumpkin pie spice

1/4 tsp sea salt


1To Slow-Roast Pecans: Place 1 cup raw pecans and 1/2 teaspoon sea salt in a medium bowl, and add enough water to cover by 3 inches. Soak overnight at room temperature, then drain the nuts. Spread them on a rimmed baking sheet and bake at 140F for 8 hours. Let cool completely before making recipe.

2Preheat the oven to 200F.

3Combine the pecans, sweetener, and oil in a mixing bowl and toss well.

4Combine the pumpkin pie spice and salt in a separate small bowl.

5Add the spice mixture to the nuts and stir well to coat.

6Place the nuts in a single layer on a large baking sheet and bake for 10 minutes.

7Remove from the oven and let cool at least 10 minutes before serving. Store in a covered container at room temperature or freeze for up to 6 weeks.

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