Preheat your oven to 400°F. Score the top of each chestnut with an “X,” and roast them on a baking sheet for 15 to 20 minutes, until soft; remove from the oven. (Keep the oven on.)

Once they are cool enough to handle, peel off the skins and crumble them up by hand into a bowl. Next, pour a little coconut oil or olive oil onto the nuts and sprinkle with pumpkin pie spice, cinnamon, ginger and nutmeg to taste. Toss together, then spread the mixture onto a clean baking sheet, place it in the oven and roast for just a few minutes, just so the spices stick to the nuts. Remove from the oven and let cool.

This is a great snack on its own, or it can be added to trail mix with coconut strips, almonds, walnuts, macadamia nuts, dried fruit or dark chocolate chips.