Preheat the oven to 425°. Melt butter and combine it with graham crackers, KC Nut Co cinnamon pecans, vanilla extract, and sugar. Blend until well combined and relatively smooth. Bake for 10 minutes. Combine sugar, cinnamon, nutmeg, and salt in a bowel. Add pumpkin puree and vanilla extract, and mix until well combined. Mix in both eggs and evaporated milk. Once the crust has cooled, pour pumpkin mixture into the crust, and bake for 45-50 minutes. Let rest until completely cool, and then, enjoy your creation!
Preheat oven to 350℉. Combine oil, sugar, vanilla extract, salt, and eggs in a bowl and mix until well combined. Add nutmeg, baking soda, and cinnamon. Mix until well combined. Peel carrots and grate; then, add the carrots, and mix until well combined. Chop KC Nut Co cinnamon pecans, and add to mixture. Add flour, and mix until well combined. Fill a cupcake tin with cupcake liners, and fill the liners with the mixture. Bake for 18-22 minutes.
Combine butter, cream cheese, and vanilla extract. Beat until well combined. Add powdered sugar, and beat until well combined.
Allow cupcakes to cool completely (about 10 minutes) before icing. Garnish with KC Nut Co cinnamon pecans.
Preheat the oven to 325°. Beat egg whites until they form stiff peaks, and then, add in the almond and vanilla extracts. In a separate bowl, combine almond flour, sugar, cinnamon, and salt. Slowly add the dry ingredients to the egg whites, and mix until well combined. Scoop mix into balls. Bake for 20-30 minutes. While cooling, press KC Nut Co Cinnamon Almonds atop each cookie. Top/fill with jam for an added bonus!
Blend KC Nut Co chocolate almonds to dust. Layer pudding and almond dust in a glass. Place gummy worms in the pudding, and top the dish with Halloween-themed candies.