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Can I let you in on a little secret?
You seriously can’t tell anyone.
This could be my deepest, darkest confession.
The truth is, as much as I love pumpkin.. and pumpkin flavored things, I’m not really a fan of pumpkin pie. I might as well be shunned from my family on Thanksgiving and Christmas this year because I don’t know if I have ever admitted that before.
There’s something about the actual texture of pumpkin pie that I can do without. Sure, I love me some pumpkin bread.. and some pumpkin ice cream… and pumpkin coffee… and pumpkin, well, everything — but a big slice of pumpkin pie? Meh, I can do without it.
There’s something left to be desired when it comes to pumpkin pie. Maybe a little crunch? A little chew? A little less of the “I feel like I’m eating baby food” feeling? Whatever it is, I might just be mad because I’ve been too lazy to make my own pumpkin pie for Thanksgiving and Christmas for the past two years. Talk to me again in November if I try to attempt it.
Until then, I’m going to continue to make pumpkin pie flavored things. Because it’s like the real thing.. but better. All of the flavors of pumpkin pie but without that weird texture that is making me scrunch up my nose right now in disgust.
The other day I saw Allie post about how she found Pumpkin Spice Roasted Almonds at the store, and my mind has been thinking of nothing else since. But seeing that a) I’m cheap and b) I’m cheap — I figured I could whip my own up in less than 30 minutes.
I’m thinking of putting up a barricade in between my living room and my kitchen. Somehow I keep finding my way back in there to take just “one more taste”. That was okay… 30 tastes ago.
Prep Time: ~5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1 cup raw almonds
- 1/2 tsp. cinnamon
- 1-1/2 tsp. pumpkin pie spice
- 1/4 tsp sea salt
- 2 tbsp. agave nectar or maple syrup
- 1/2 tsp. vanilla extract
Directions: Start by preheating your oven to 325 degrees Fahrenheit. While the oven is preheating, pour 1 cup almonds into a large mixing bowl. Add your cinnamon, pumpkin pie spice, and salt — toss to coat. Drizzle the agave and vanilla extract on the almonds and stir until all almonds are coated with the spices and sweetener. Spray a foil lined cookie sheet with cooking spray and spread the almonds on the sheet in a single layer. Cook for 15-20 minutes, flipping once, until almonds are roasted. Let cool completely before storing in an airtight container.
Would you judge me if these roasted nuts were most likely going to be gone by the end of the day? And that I am the only one who has eaten them? And that I just giggled like a school girl when I typed “roasted nuts”?