Thanksgiving Cheese Board with Pumpkin Spiced Pecans
Recipe Type: Appetizer
Whip up this easy autumn cheese board complete with pumpkin spiced pecans. It's a perfect snack or centerpiece for Thanksgiving.
For the Cheese Board:
  • Stuffed olives
  • Jam (for spreading on crackers)
  • Grapes
  • Castello cheese (I used creamy Havarti and aged Havarti)
  • Folie à Deux wine (from Sonoma Country, California)
  • Crackers, like Lesley Stowe Raincoast crisp crackers and veggie flats
  • Rosemary sprigs (optional, for garnish)
For the Spiced Pecans:
  • ½ cup sugar
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 egg white
  • 1 tablespoon pure vanilla extract
  • 3 cups pecans halves
Make the pecans
  1. Preheat oven to 250F. Cover a baking sheet with parchment paper.
  2. In a bowl, combine sugar, pumpkin pie spice and salt. In a separate bowl, beat egg white and vanilla until foamy. Add the pecans and toss to coat. Add the spice mixture and stir to coat.
  3. Spread pecans in a single layer on the prepared baking sheet. Bake for 1 hour, stirring once. Cool and break apart. Can be stored up to 2 weeks in an airtight container.
Assemble the board
  1. It's best to assemble the cheese board just before serving. Lay out all cheese board ingredients and garnish with rosemary sprigs. I like to cut a few slices of cheese but leave the rest in a block with a cheese knife for guests to cut themselves.
Recipe by Honest Cooking at