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Pumpkin Pie-Spiced Trail Mix

Yield Makes about 3 cups
From the kitchen of Meg Van Der Kruik,, Atlanta, Georgia"This is my go-to fall snack when I'm craving guilty pleasures like pumpkin pie, because I could eat a whole pie by myself!"


  • 1 cup raw pecan halves
  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 tablespoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • pinch of ground cloves
  • pinch of salt
  • 1/4 cup dried cranberries
  • 1/2-inch-thick crystallized ginger slices

How to Make It

  1. Preheat oven to 350°. Spread 1 cup raw pecan halves, 1/2 cup raw cashews, and 1/2 cup raw almonds in a single layer on a parchment paper-lined baking sheet. Bake 10 minutes or until lightly toasted and fragrant, stirring once. Remove from oven, and transfer to a bowl. Reduce oven temperature to 300°. Bring 1/4 cup maple syrup, 1 tsp. vanilla extract, 1/4 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground nutmeg, and a pinch each of ground cloves and table salt to a rolling boil in a saucepan over medium-high heat. Drizzle hot syrup over nut mixture in bowl; toss to coat. Spread coated nut mixture in a single layer on same parchment-lined baking sheet. Bake at 300° for 25 to 30 minutes or until glaze begins to harden. Spread mixture onto lightly greased parchment paper, and cool completely. Transfer to a bowl, and stir in 1/4 cup each dried cranberries and 1/2-inch-thick crystallized ginger slices.