Sweet & savory country cooking from my table to yours!


Pumpkin Spiced Toasted Pecans

Pumpkin Spiced Toasted Pecans - 42_Fotor

What fills your kitchen with a wonderful aroma of fall spices?  I’ll tell ya…pecans toasted in an oven with just the perfect touch of spices and brown sugar.  I was playing around in the kitchen and decided to make some of these.  I figured they would be great to just snack on, or in a batch of homemade pumpkin ice cream or something.  Well this batch never made it to any ice cream, but they sure were good.

Here’s how I made this quick and easy snack…


Pumpkin Spiced Toasted Pecans - 4

First I buttered a cookie sheet…

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Then I added an egg white, brown sugar, salt and Pumpkin Pie Spice to a medium bowl…

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And whisked all the ingredients together…

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Next I added some pecans to the bowl and mixed them in…

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Then I spread them on the buttered cookie sheet and baked them for about 20 minutes, and let them cool…

Pumpkin Spiced Toasted Pecans - 42_Fotor

How quick and easy!!! is You can eat them as a snack, use them to garnish frosting on some yummy pumpkin cupcakes, mix them into some Pumpkin Ice Cream, or place them in a cute bag and give them as a gift…

Make and enjoy these!

Cindy @ My Country Table


Pumpkin Spiced Toasted Pecans

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25


Lightly toasted pecans, coated with a perfect blend of spices, salt and sweetness.



  • Butter
  • 1 egg white
  • 2 tablespoons light brown sugar
  • 1/4 teaspoon Pumpkin Pie Spice
  • 1/8 teaspoon salt
  • 1 cup pecan halves


  1. Preheat oven to 300 degrees.
  2. Liberally butter a cookie sheet and set aside.
  3. Add the egg white, brown sugar, Pumpkin Pie Spice and salt to a medium bowl and whisk to combine. Add the pecans and toss to evenly coat the pecans.
  4. Bake for 10 minutes, turn with a metal spatula and bake an additional 10 minutes.
  5. Immediately transfer the pecans from the cookie sheet to a bowl.
  6. Store in an airtight container.


  • I double this recipe to make two cups, because they don’t last long.
  • Pecans will stay fresh for up to one week, or two weeks in a refrigerator.


  • Serving Size: 4


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