Crunchy Pumpkin Pie Granola Recipe - Allrecipes.com
Crunchy Pumpkin Pie Granola Recipe
  • READY IN hrs

Crunchy Pumpkin Pie Granola

Recipe by  

"This recipe is a nice deviation from traditional recipes because it brings a little extra sweet flavor to your granola, which is perfect to celebrate the fall."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
  2. Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.
  3. Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
  4. Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2010

I actually ended up changing this recipe a bit. I didn't have the proper pumpkin spice mix so I just added cinnamon, ginger and nutmeg. Didn't have pecans, so I used almonds. To make it more like pumpkin pie I used pumpkin puree instead of apple sauce. Found I had to bake it longer than the recipe showed, but it continued to dry after I removed it from the oven. It has excellent pumpkin flavour with the puree in there and the whole family loved it. Will definitely make this time and time again! Don't be afraid to play around with the recipe.

 
Most Helpful Critical Review
Feb 17, 2011

This is a pretty good recipe for a reduced fat granola. Love the pecans! Not the nut once commonly sees in granola. I use this granola on yogurt to make it more palatable - does the trick.

 

50 Ratings

Oct 20, 2009

One of our favorite granola recipes! I do bake at 300 instead of 250 and stir about every 10 min until lightly browned, then it only takes about 40 minutes or so. One tip I've learned is granola gets crunchier after it cools!

 
Jun 02, 2009

This is very tasty granola! My little siblings were eating straight out of the pan; they love it! One change I made was to substitute canned pumpkin (mixed with 2 tbs. of milk) for the applesauce. I was really looking forward to making this, because it sounds like such a unique and delicious recipe. I was a little disappointed, however, that it really didn't taste a whole lot like pumpkin pie. That is why I am giving it four stars. It is a very easy, healthy, and tasty granola, though. Do not hesitate to try this! Just don't expect it to taste a whole lot like pumpkin pie!

 
May 26, 2010

It took all of my power to to rate this while I was cooking it. It made my apartment smell sooooo GOOD!! Smell aside, this is a terrific granola recipe. This is the first time I've made granola, so after browsing through all the other recipes I decided to try for this one, since it didn't use oil. SO happy I did! I read the other reviews and decided to compromise with the oven at 275. It took a little longer to cook, 1 hour 15 minutes, but after letting it sit, it became much more crunchy and I decided I may have overcooked it very slightly. I also used walnuts instead of pecans because that's what I had on hand. Added a few dashes of cinnamon as well. Other than that stayed true to the recipe, and so glad I did. While it didn't really taste much like pumpkin pie, the flavors worked so well together, it didn't seem to matter! No more expensive store bought granola for me!

 
Aug 19, 2011

I took larkspur's tip and used Trader Joe's pumpkin puree instead of applesauce. I did not use dried cranberries because I do not have any. This was so simple to make and it turned out fantastic! All three of us (my two sons and myself) thought this was one of the best granolas we've ever had. I made this early this morning and let it cool and we had it for breakfast an hour later so it was nice and fresh and crunchy. I have about a cup leftover that I stuck in Tupperware, I'll update my review if it turns out that it's less not as good the next day. I don't think of pumpkin pie when I eat it but it does make me think of fall/winter. I'll make this again--next time I'll try this with applesauce and my homemade apple pie spice.

 
Dec 22, 2010

I was out of applesauce, but had lots of fresh pureed pumpkin, so used that in its place! And, it gave more of a genuine pumpkin flavor to the granola. I was also out of the dried cranberries, so subbed in golden raisins, which worked fine. Good stuff, esp during the Christmas season!

 
Jun 05, 2009

Follwed this recipe exactly, crunchy when I made it last night....but softer today....it lost its crunch....flavor is good though...I may even add more cinnamon next time. This is a good recipe and I love the applesauce factor in this vs. oil that most granola recipes call for. I will try this again, add cinnamon and maybe bake at a higher temp. Thanks!

 

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Nutrition

  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 6 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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