It’s been a minute since I’ve posted a new recipe here. Between podcasting for Modern Persian Food and diving deep into my health coaching studies with NBHWC, my kitchen has been a little quieter on the sharing front. But lately, I’ve had one recipe on repeat—so much so that I simply can’t keep it to myself any longer. It’s my Pumpkin Pistachio Crunch! While the name might sound like granola, let’s be clear: there are no oats here. This is a simple, clean, and ridiculously delicious blend of everything you crave this season.
Fall is a time for fresh starts, a chance to get back into a routine, and really get things done. I’ve been in the coziest of autumn moods, from my chunky crochet pumpkin projects and my favorite nutty, sweet candle scents to the pumpkin spice coffee cream and, of course, this incredible crunch.
Fall Favorite Snack
Pumpkin Pistachio Crunch is so good you’ll want to make a double batch. I promise you’ll find yourself sprinkling it on your morning yogurt, tossing it into your fall salads, and sharing it with everyone you know.
Health Benefits
On the health front, this Pumpkin Pistachio Crunch is a winner. It’s naturally gluten-free and vegan, and it’s a great source of plant-based protein and healthy fats from the nuts and seeds.
It’s also packed with the benefits of its sweet and tart mix-ins:
- Dried Cherries: These are not only delicious but also rich in antioxidants, which help fight inflammation. They are also a good source of fiber and Vitamin A.
- Maple Syrup: Unlike refined sugar, maple syrup contains beneficial minerals like manganese and zinc. It also provides a small amount of antioxidants.
Ready to make some magic? Let’s get to the recipe!
Process Steps
Pumpkin Pistachio Crunch is super easy to make in just 4 simple steps. You will love the smell of your house with the toasting nuts and fall spices warming in the oven! There are 2 rounds of roasting in a sheet pan and two simple nut stir-in stages.
- First, add oil to the pumpkin seeds and the pistacio nutmeats.
pumpkin seeds and pistachio nutmeats
2. Roast for 15-20 minutes at 300 degrees in the oven for the first round of nut roasting.
3. Next, put the toasted, oiled nuts (the oil will be mostly baked off, and the nuts will appear to be dry) back in the bowl and add maple syrup and spice stir-ins.
pumpkin pie spice and Portuguese sea salt
Stir in spices and maple syrup
4. Then, the spiced, sweetened nuts are returned to the tray and placed back in the oven for another 10-15 minutes for the 2nd round of nut roasting.
nuts with maple syrup and spices after 2nd roasting
Oven temps may vary. Keep a close eye on the sheet pan during the second round, stir every 5 to 7 minutes, and check to make sure they don’t burn.
Transfer to a pretty jar and enjoy!
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How much pistachio nuts? I do not see it in the recipe. Thank you!
Hi Marcia! thank you for catching that inadvertant omission. I’ve updated the recipe card. I typically use about 1/3 cup of shelled pistachio nuts. Pistachios are expensive so I use them sparingly and store them in the fridge or freezer. Hope that helps! how did you like the crunch??
DELICIOUS! Tastes like Fall! Great balance of sweet and tart…and perfect over yogurt, chia pudding …or straight outta the bag! 😃
thank you Lisa! I’m so glad you love it as much as we do. I’ve been making your salty, sweet, with a kick version on repeat – its addictive! yummo!!