Pumpkin Pie Spiced Trail Mix (Gluten-Free and Vegan)

I love when all of the pumpkin pie spiced goodies start to hit the shelves in the local market! They add pumpkin pie goodness to almost every food item on the grocers shelves these days from ice cream to pancakes. This year I have fallen in love with Trader Joe’s gluten-free Pumpkin Macaroons! I shamelessly bought 6 boxes yesterday and I promptly indulged in a half dozen of them by myself while making this healthier yet equally indulgent treat to satisfy my pumpkin pie spiced cravings.  I love having a nice trail mix on hand to help curb my mid-day pumpkin crazed appetite. This one is packed with 3 types of nuts, sweet cranberries and spicy ginger!

Pumpkin Pie Spiced Trail Mix

1/2 cup raw pecans

1/2 cup raw cashews

1/2 cup raw almonds

1/4 cup maple syrup

1 tsp. gluten free vanilla extract

1/4 tsp. ground cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

pinch of ground cloves

pinch of salt

Mix in’s

1/4 cup dried cranberries

1/4 cup crystallized ginger chunks

Preheat oven to 350 F and place the rack in the center of the oven. Line a baking sheet with a Silpat or parchment paper and place nuts in a single layer. Roast about 10-12 minutes, turning once until the nuts smell nice and toasty. Remove the nuts from the oven and place them in a mixing bowl, set aside.  Reduce oven temperature to 300 F.

While the oven is cooling bring the remaining ingredients to a boil over medium high heat. After the mixture boils remove the pan from the heat and drizzle the syrup over the mixed nuts and stir well to coat.

Spread the nuts back out evenly onto the lined cookie sheet in a single layer and bake for 20-25 minutes.  Remove the nut mix from the oven and allow to completely cool before mixing in the cranberries and crystallized ginger.

Store in an airtight container.

  We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes.



  1. meghan

    oh man this is beautiful. It looks perfectly fall. I can’t wait to get in the kitchen and cook some up for us! I’m going to feature this Friday as one of my favorites. As always, thanks for linking up, friend.

  2. Dede

    I wish we had a TJ in our area 🙁
    But, this trail mix is right up my alley, just hope our commissary carries the crystallized ginger.

  3. Stella

    Found your recipe in November’s issue of Southern Living. Tried it immediately and absolutely love it. It is now a must trail mix for me and my family. Happy to find your web site as well for some tasty new healthy recipes. Thank you.

    • Meg

      Hi Stella,

      Thank you so much for taking the time to write and let me know that you enjoyed the recipe!! That just makes my day, being featured in Southern Living was a huge honor for me and I am glad that it led you here to our site:)

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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.