I’ve had this ridiculous craving from anything Pumpkin lately. I just want to eat or drink it 24/7.
I was browsing the internet on September 1st, when I stumbled up on these made by Planter’s. I asked around everywhere I shopped at, but no one had seen them yet. I couldn’t wait any longer.. I wanted to make them myself.
I read the ingredients on the can, from photos I found on the internet, & saw that not only were there Spices & Sugar to coat the nuts, but also Pumpkin Powder, which I had never heard of before. With a little research I figured out how to make it myself, instead of ordering it online. I really didn’t want to wait any longer to enjoy these!
So, before making the nuts, I cut my small Suger Pumpkin half, removed the pulp & seeds and then sliced it into thin slices, leaving the skin on.
I then threw the pieces in a steam basket, and steamed them for about 45 minutes, until they started to turn a deep orange color, & I could pierce the skin easily with a fork.
After they were done steaming, I patted them dry, & arranged them on my Dehydrator rack, & left them to dry all night. They took about 15 hours total to dry.
Once the pieces were completely dry and cooled, I threw them into my Food Processor & turned them into a fine powder. This took a little while.
Once you have your Pumpkin Powder ready, you can move on to actually making your Pumpkin Pie Mixed Nuts!
What you’ll need:
(1) 24oz can of mixed nuts. you can use any nuts you’d like. I used a mixture of Almonds, Peanuts, Cashews, Pecans, Pistachios, Macadamia Nuts & Brazil Nuts.
1 Tablespoon Pumpkin Pie Spice (I made my from Scratch using THIS recipe!)
1 & 1/2 Tablespoons Pumpkin Powder (Direction on how to make this are above!)
1/2 C. White Sugar
1 Egg White (I made a double batch which is why there are 2 in my picture!)
1 teaspoon of water
What you’ll do:
In a small bowl, beat egg white until frothy.
Add water; beat until soft peaks form.
Stir in nuts; toss to coat.
Combine sugar and spice; stir into nut mixture.
Spread nuts evenly on a greased baking pan.
Bake at 325° for 25-30 minutes, stirring occasionally.
Cool on waxed paper.
Once nuts cool completely you can store them in an air tight container. Or just pour them into a bowl & enjoy!