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.

1.  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!

Yield: 4 1/2 cups

Pumpkin Pistachio Crunch

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Elevate your fall meals with this easy, healthy Pumpkin Pistachio Crunch. This simple, 4-step recipe is naturally gluten-free and vegan, delivering a satisfying mix of plant-based protein and healthy fats. Loaded with antioxidants from dried cherries and essential minerals from maple syrup, this delicious crunch is perfect for sprinkling on yogurt, salads, or enjoying by the handful.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 2 cups shelled pumpkin seeds
• 1/3 cup shelled pistachio nuts
• 1 Tablespoon canola oil
• 2 teaspoons pumpkin pie spice (cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom)
• 1 teaspoon sea salt
• 1/4 cup maple syrup
• 2 cups dried cherries (substitutions: cranberries or Turkish apricots)

Instructions

2. Prep the Pan and Oven: Preheat your oven to 300°F. Lightly coat a foil-lined baking sheet with canola oil spray.
3. First Roast: In a medium bowl, toss the pumpkin seeds and pistachio nuts with the canola oil. Spread the mixture in an even layer on the prepared baking sheet. Roast for 15-20 minutes, or until the nuts appear lightly toasted and dry.
4. Sweeten and Spice: Transfer the toasted nuts back to the bowl. Drizzle with maple syrup and stir until evenly coated. In a small separate bowl, combine the pumpkin pie spice and sea salt, then add the mixture to the nuts. Stir well to combine.
5. Second Roast: Return the spiced nuts to the baking sheet and spread them out again. Roast for another 10-15 minutes, or until they are completely dry and fragrant. Stir the mixture every 5 minutes to prevent burning and ensure an even roast.
6. Cool and Store: Remove the pan from the oven and let the crunch cool completely on the baking sheet for at least 30 minutes. Once cooled, stir in the dried cherries. Transfer to an airtight container and store at room temperature.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 184Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 147mgCarbohydrates: 23gFiber: 2gSugar: 18gProtein: 5g

this is esitimate is based on a serving size of about 1/4 cup or so for a recipe yield of about 4.5 to 5 cups of nut crunch.