Best 20 Pumpkin Pie Spice Recipes

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Indulge in the timeless tradition of fall baking with our exquisite collection of pumpkin pie spice recipes. These culinary gems capture the essence of autumn's harvest, transforming simple ingredients into aromatic blends that elevate any dish. From classic pumpkin pie spice to creative variations infused with unique flavors, our recipes offer a symphony of spices to tantalize your taste buds. Discover the perfect balance of cinnamon, nutmeg, ginger, cloves, and allspice in our traditional pumpkin pie spice mix. Explore the warmth of cardamom and the zesty kick of orange peel in our elevated pumpkin pie spice blend. Embark on a culinary adventure with our savory pumpkin pie spice rub, perfect for enhancing the flavors of roasted meats and vegetables. And for a sweet treat, our pumpkin pie spice sugar blend adds a touch of autumn magic to your morning coffee or sprinkled over freshly baked pastries. Let the enticing aromas of pumpkin pie spice fill your kitchen as you create delectable dishes that celebrate the season's bounty.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE PUMPKIN PIE SPICE



Homemade Pumpkin Pie Spice image

To add delicious flavor to your pumpkin pie recipe, try this pumpkin spice. This pumpkin pie spice blend can also be used to make spiced nuts. -Mary Dixon, Catlin, Illinois

Provided by Taste of Home

Time 5m

Yield about 2-1/2 tablespoons.

Number Of Ingredients 4

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Steps:

  • Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months., Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.

Nutrition Facts : Calories 1 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

PUMPKIN PIE SPICE I



Pumpkin Pie Spice I image

Use this mixture in recipes that call for pumpkin pie spice. A blend of cinnamon, nutmeg, ginger and allspice that can be scaled to any size.

Provided by PENILU

Categories     Desserts     Pies     Pumpkin Pie Recipes

Time 1m

Yield 8

Number Of Ingredients 4

¼ cup ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
1 tablespoon ground allspice

Steps:

  • Combine cinnamon, nutmeg, ginger, and allspice together in a bowl. Store in air-tight container.

Nutrition Facts : Calories 21.5 calories, Carbohydrate 4.7 g, Fat 0.7 g, Fiber 2.4 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.5 mg, Sugar 0.5 g

EASY PUMPKIN SPICE PUDDING PIE



Easy Pumpkin Spice Pudding Pie image

Caramel, pumpkin, nuts and cream cheese-classic winter flavors combine in a no-bake pie that couldn't be easier or more delicious. -Cynthia Brabon, Mattawan, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 16

1/3 cup hot caramel ice cream topping, warmed
1 graham cracker crust (9 inches)
1/3 cup chopped walnuts
3 tablespoons chopped pecans
FILLING:
1 cup cold whole milk
1/4 cup refrigerated Italian sweet cream nondairy creamer
1 package (3.4 ounces) instant pumpkin spice pudding mix
1/2 cup Philadelphia ready-to-serve cheesecake filling
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground ginger
TOPPINGS:
1 carton (8 ounces) frozen whipped topping, thawed
1 tablespoon hot caramel ice cream topping
1 tablespoon coarsely chopped walnuts
1 tablespoon coarsely chopped pecans

Steps:

  • Spread caramel topping over bottom of crust. Sprinkle with nuts., For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes., Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.

Nutrition Facts : Calories 397 calories, Fat 21g fat (8g saturated fat), Cholesterol 13mg cholesterol, Sodium 403mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN-PIE SPICE



Pumpkin-Pie Spice image

Why use store-bought when it's so easy to make your own? This DIY blend of fall spices is perfect for our Pumpkin-Spice-Latte Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2m

Yield Makes about 1/4 cup

Number Of Ingredients 5

3 tablespoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Steps:

  • Mix spices together. Store in an airtight container out of direct sunlight at room temperature for up to 6 months.

FIVE-SPICE PUMPKIN PIE



Five-Spice Pumpkin Pie image

I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 cup shortening
1 to 2 tablespoons ice water
1 tablespoon vodka
1 large egg
1 tablespoon water
FILLING:
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon Chinese five-spice powder

Steps:

  • In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN PIE SPICE MIX



Pumpkin Pie Spice Mix image

There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard-just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious pie filling, stir it into whipped cream or frosting for a festive fall dessert topping, or sprinkle it over sliced fruit or buttered toast for a dressed-up snack. You could even add it to your coffee for an at-home PSL experience.

Provided by Anna Stockwell

Categories     Spice     Dessert     Cinnamon     Ginger     Nutmeg     Clove

Yield Makes about 6 tablespoons

Number Of Ingredients 5

3 tablespoons cinnamon
2 tablespoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Steps:

  • Whisk cinnamon, ginger, allspice, nutmeg, and cloves in a small bowl. Transfer to an airtight resealable container.
  • Do Ahead
  • Spice mix can be made 6 months ahead. Store at room temperature.

CRANBERRY AND PUMPKIN PIE SPICE TEA CAKE



Cranberry and Pumpkin Pie Spice Tea Cake image

Categories     Cake     Mixer     Fruit     Nut     Dessert     Bake     Christmas     Cranberry     Almond     Spice     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11

1 1/2 cups unsalted butter (2 1/2 sticks), room temperature
3/4 cup plus 3 tablespoons sugar
2 large egg yolks
1 large egg
1/2 cup ground blanched almonds
1 tablespoon vanilla extract
1 cup fresh cranberries, coarsely chopped
1 3/4 cups sifted unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 cup dried cranberries or currants
Powdered sugar

Steps:

  • Preheat oven to 350°F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla.
  • Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl.
  • Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely.
  • To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter.

PUMPKIN SPICE PIE



Pumpkin Spice Pie image

Provided by Elinor Klivans

Categories     Mixer     Egg     Dessert     Bake     Thanksgiving     Vegetarian     Spice     Pumpkin     Fall     Winter     Chill     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Pie:
1 (15-ounce) can pure pumpkin
3/4 cup pure maple syrup
3/4 cup whipping cream
3 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 Flaky Pie Crust
Whipped cream:
1 cup chilled whipping cream
3 tablespoons powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • For pie:
  • Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
  • Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
  • For whipped cream:
  • Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
  • Serve pie cold or at room temperature with whipped cream.

TRIPLE-LAYER PUMPKIN SPICE PIE



Triple-Layer Pumpkin Spice Pie image

This is an easy, no-bake recipe and enough to feed a crowd. I found this holiday recipe at: http://www.kraftfoods.com/kf/recipes/triple-layer-pumpkin-spice-pie-107943.aspx

Provided by Stoblogger

Categories     Pie

Time 20m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 7

2 (3 1/2 ounce) packages Jell-O pudding mix, Pumpkin Spice Flavor
1/4 teaspoon ground cinnamon
2 cups milk, cold
6 ounces graham cracker pie crust
1 (8 ounce) container whipped topping
1/2 cup pecan halves
1 tablespoon honey

Steps:

  • Beat dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1and 1/2 cups onto bottom of the graham crust.
  • Stir 1-1/2 cups whipped topping into remaining pudding until well blended. Spread over layer in crust; top with remaining whipped topping.
  • Refrigerate at least 1 hour.
  • Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 minute or until nuts are caramelized, stirring frequently.
  • Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

Nutrition Facts : Calories 216.6, Fat 14.9, SaturatedFat 5.6, Cholesterol 25.1, Sodium 151.2, Carbohydrate 18.7, Fiber 0.8, Sugar 10.3, Protein 3.5

PUMPKIN PIE-SPICE WHIPPED CREAM



Pumpkin Pie-Spice Whipped Cream image

Can't get enough of pumpkin pie spice? With this easy whipped cream, you can add it to everything: our awesome Build-Your-Own Thanksgiving Pie Bar, the ultimate autumn icebox cake, and, yes, even your next latte.

Provided by Katherine Sacks

Categories     Friendsgiving     Thanksgiving     Fall     Dessert     Milk/Cream     Ginger     Nutmeg     Cinnamon     Condiment

Yield Makes about 4 cups

Number Of Ingredients 6

2 cups heavy cream
2 tablespoons powdered sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Pinch of kosher salt
1/4 teaspoon ground cinnamon, plus more for serving

Steps:

  • Using an electric mixer on medium-low speed or a whisk, beat cream, powdered sugar, ginger, nutmeg, salt, and 1/4 tsp. cinnamon in a large bowl until medium peaks form. Transfer whipped cream to a serving bowl and top with more cinnamon.
  • Do Ahead
  • Cream can be made 2 hours ahead; cover and chill.

FIVE-SPICE PUMPKIN PIE WITH PHYLLO CRUST



Five-Spice Pumpkin Pie with Phyllo Crust image

Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder to the filling may seem unorthodox, but two of its components (cinnamon and clove) can already be found in standard pumpkin-pie spice. The dramatic crust is delightfully easy to create-just brush butter onto sheets of store-bought phyllo and layer them at different angles in the pan. Finish with freshly whipped cream, and you'll have one mighty fine, crowd-pleasing dessert.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h50m

Yield Serves 10 to 12

Number Of Ingredients 12

3/4 cup sugar
1 teaspoon Chinese five-spice powder
8 sheets frozen phyllo dough (each approximately 13 by 18 inches), thawed
1 stick unsalted butter, melted
3 large eggs, room temperature
2 1/2 cups pure pumpkin purée (from a 29-ounce can)
12 ounces evaporated milk (1 can)
1/3 cup pure maple syrup
1 teaspoon pure vanilla paste or extract
3 tablespoons unbleached all-purpose flour
3/4 teaspoon kosher salt
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 400°F. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder. Brush 1 sheet of phyllo with butter (as you work, keep remaining phyllo covered with a kitchen towel); sprinkle evenly with 1 1/2 teaspoons sugar mixture.
  • Starting at one short end, fold in half to enclose butter and sugar mixture; brush top with more butter. Transfer to a 9-inch springform pan, buttered-side-down, gently pressing into bottom and sides.
  • Repeat with remaining phyllo, butter, and sugar mixture, arranging in overlapping layers to completely and evenly cover bottom and sides of pan.
  • Bake until crust is crisp and golden, 15 to 18 minutes. Transfer pan to a wire rack and let cool completely. (The baked cooled crust can be wrapped and stored at room temperature up to 1 day.)
  • Meanwhile, in a large bowl, whisk together eggs, pumpkin, milk, syrup, vanilla, flour, salt, and remaining 1/2 cup sugar and 1/2 teaspoon five-spice powder until smooth. Pour mixture into crust and bake 20 minutes.
  • Reduce oven temperature to 350°F and continue baking until custard is just set in center, 40 to 50 minutes more. Transfer pan to wire rack; let cool completely. Remove pie from pan, cut into wedges, and serve with whipped cream.

MOLASSES-AND-SPICE PUMPKIN PIE



Molasses-and-Spice Pumpkin Pie image

Categories     Milk/Cream     Ginger     Vegetable     Dessert     Bake     Thanksgiving     Quick & Easy     Pumpkin     Cinnamon     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes one 9-inch pie

Number Of Ingredients 12

1 cup sugar
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
2 large eggs
1/2 cup heavy whipping cream
1/2 cup whole milk
1 1/2 tablespoons mild-flavored (light) molasses
1 9-inch unbaked homemade or purchased pie crust

Steps:

  • Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
  • Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.

SUBSTITUTION FOR PUMPKIN PIE SPICE



Substitution for Pumpkin Pie Spice image

Out of pumpkin pie spice and only need a little to get you through until you buy more? From Hamilton Beach web site a few years back.

Provided by Some1sGrandma

Categories     High Fiber

Time 5m

Yield 3 teaspoons

Number Of Ingredients 4

1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger (scant)

Steps:

  • Stir or shake ingredients together.
  • Store in a closed small container.
  • Use in place of"pumpkin pie spice" in your recipe.

Nutrition Facts : Calories 6.8, Fat 0.2, SaturatedFat 0.1, Sodium 0.7, Carbohydrate 1.6, Fiber 0.9, Sugar 0.1, Protein 0.1

ORANGE AND SPICE PUMPKIN PIE



Orange and Spice Pumpkin Pie image

Categories     Fruit Juice     Egg     Ginger     Dessert     Bake     Thanksgiving     Orange     Pumpkin     Fall     Cinnamon     Sour Cream     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

For crust
1 1/2 cups all purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons sugar
1/2 teaspoon salt
1 large egg yolk
3 tablespoons (or more) ice water
1 1/2 teaspoons grated orange peel
For filling
1 15-ounce can solid pack pumpkin
3 large eggs
3/4 cup (packed) golden brown sugar
3/4 cup whipping cream
1/4 cup frozen orange juice concentrate, thawed
1/4 cup crème fraîche or sour cream
2 1/2 teaspoons ground cinnamon
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon salt
Lightly sweetened whipped cream
Fine strips of orange peel (optional)

Steps:

  • Make crust:
  • Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
  • Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork. Freeze crust 30 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
  • Make filling:
  • Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
  • Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.

PUMPKIN PIE SPICE MARTINI



Pumpkin Pie Spice Martini image

Provided by Sandra Lee

Time 1h15m

Yield 8 servings

Number Of Ingredients 5

1 cup sugar
1 teaspoon pumpkin pie spice
3 cups vanilla or orange vodka (recommended: Smirnoff)
Cranberry-flavored seltzer, chilled
8 maple leaf hard candies for garnish, optional

Steps:

  • In a small pot over medium heat, mix together the sugar and pumpkin pie spice with 1 cup water. Bring it to a boil, remove from the heat, and allow to cool for 1 hour. The syrup can be stored in the refrigerator for up to 2 weeks.
  • To a pitcher, add the vodka and half the simple syrup. Stir until blended. Add the cranberry seltzer and pour into chilled martini glasses. Add more sugar syrup, to taste, if necessary. Garnish with maple candies, if desired.

HEAVENLY PUMPKIN PIE SPICE



Heavenly Pumpkin Pie Spice image

This mix comes closest to my favourite store-bought pumpkin pie spice. Because I like to use it so often, I buy the individual spices in the bulk food section, then mix up a jar of it. Its less expensive than purchasing the little tins of name-brand spice mix, and you can stir up as little as or as much as you like at one time.

Provided by Esmerelda

Categories     High Fiber

Time 2m

Yield 2/3 cup approx.

Number Of Ingredients 5

4 tablespoons cinnamon
2 tablespoons ginger
2 tablespoons nutmeg
1 tablespoon allspice
1 tablespoon clove

Steps:

  • Simply stir these spices together well and store in a small airtight jar or old spice container that will hold about 6 oz.
  • Sprinkle some onto your coffee grounds before you start the coffeemaker every morning -- it lends a wonderful aroma.
  • You can also mix this with some white sugar, as you would cinnamon-sugar, to sprinkle on your buttered toast etc.
  • Use it in any sweet baking -- its heavenly!

CHAI SPICE PUMPKIN PIE



CHAI SPICE PUMPKIN PIE image

Categories     Vegetable     Dessert     Bake     Vegetarian

Yield 8

Number Of Ingredients 25

Equipment
•Food processor
•Whisk
•Cheesecloth
•Mixing bowls
•9 in pie dish (preferably glass)
•Mortar and pestle
•Cookie sheet
•Rolling pin
Crust
2 tablespoons of cold shortening
1 1/2 cups of flour
3/4 of a stick (6 tablespoons) unsalted butter cut
into pieces
3-4 tablespoons of ice water
1/4 of a teaspoon of salt
Filling
1 medium sugar pumpkin
1/2 a cup of sugar
1 14 oz can sweetened condensed milk
2 eggs
1/4 of a cup of sour cream
1/2 of a Chai tea bag (any variety)
1/4 of a teaspoon each of cinnamon, nutmeg, allspice,
ginger and vanilla

Steps:

  • Crust •Blend flour, butter, and shortening together in a food processor •Add ice water 1 tablespoon at a time, while pulsing until mixture balls and is no longer sticky to the touch •Roll out and place in a 9 in pie dish. Prick with a fork and bake in the oven at 375 for 12 minutes •Remove crust and allow to cool Filling •Cut pumpkin in half, bake on a cookie sheet for 90 min at 375 degrees •Scoop out meat and blend in food processor until it reaches a smooth consistency •Allow pumpkin puree to drain on cheesecloth for about 1 hour to remove excess water •Crush tea with a mortar and pestle until there are no large fragments remaining •Whisk together remaining ingredients with the drained pumpkin •Pour into crust and bake at 400 degrees for 55 minutes, or until top is lightly browned and a knife comes out of the center cleanly •Cool pie and enjoy with fresh whipped cream blended with a pinch of the remaining Chai Tea

PUMPKIN PIE SPICE COFFEE



Pumpkin Pie Spice Coffee image

As I can't have neither dairy nor soy and rice milk cannot be steamed, I thought of another way to get a creamy "cappuccino". If you have fresh organic eggs which are safe to eat raw or warmed, make this as suggested. If not, just use steamed milk or soymilk on top of your coffee! But I found this to be a great protein post work out snack.

Provided by Mia in Germany

Categories     < 15 Mins

Time 6m

Yield 1 mug, 1 serving(s)

Number Of Ingredients 5

1 cup coffee, hot
1 large egg
1/4 cup rice milk
1 tablespoon molasses
1 teaspoon pumpkin pie spice

Steps:

  • Brew coffe as you're used to. It should be really steaming hot. Stir in molasses.
  • Place egg, rice milk and pumpkin pie spice in a blender and blend until foamy.
  • Slow speed down and slowly drizzle in the steaming hot, sweetened coffe.
  • As soon as all coffee is incorporated in the egg mixture, give it another whirl at high speed.
  • Serve immediately.
  • If made with steamed milk, stir half of the spice and molasses into the coffee and heat the other half of the spice with the milk. Steam milk and top coffee with steamed spiced milk.

Nutrition Facts : Calories 137.7, Fat 5, SaturatedFat 1.7, Cholesterol 186, Sodium 84, Carbohydrate 16.5, Fiber 0.2, Sugar 11.4, Protein 6.7

HOMEMADE PUMPKIN PIE SPICE



Homemade Pumpkin Pie Spice image

Save money and make your own pumpkin pie spice mix with the spices you already have in your cupboard!

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 5

1/4 cup ground cinnamon
2 tablespoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice (optional*)

Steps:

  • In a small bowl, mix all spices together.
  • Pour into an airtight container (a spice funnel or even a regular funnel helps keep the mess in check).
  • Use anytime a recipe calls for pumpkin pie spice mix - or even in most pumpkin recipes that call for similar spices.

Nutrition Facts : Calories 26 kcal, Sugar 1 g, Sodium 2 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 7 g, Fiber 4 g, Protein 1 g, ServingSize 1 serving

PUMPKIN PIE SPICE PECANS



Pumpkin Pie Spice Pecans image

These candied pecans flavored with maple syrup and pumpkin pie spice make a great snack.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 45m

Yield 16

Number Of Ingredients 4

2 cups whole pecans
2 tablespoons real maple syrup
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
  • In medium bowl, stir all ingredients until well blended. Spread in pan.
  • Bake 10 minutes; stir. Bake 10 to 15 minutes longer, stirring every 5 minutes, until toasted. Cool completely, about 30 minutes.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Choose the right spices: Use high-quality, fresh spices for the best flavor. Common spices used in pumpkin pie spice include cinnamon, nutmeg, ginger, cloves, and allspice.
  • Grind your own spices: Grinding your own spices just before using them will give you the freshest, most flavorful spice blend.
  • Store your pumpkin pie spice properly: Store your spice blend in an airtight container in a cool, dark place. This will help preserve its flavor and aroma.
  • Use pumpkin pie spice in a variety of recipes: Pumpkin pie spice is a versatile blend that can be used in a variety of recipes, from pies and cakes to cookies and muffins. It can also be used to flavor oatmeal, yogurt, or smoothies.

Conclusion:

Pumpkin pie spice is a delicious and versatile blend of spices that can be used to add flavor to a variety of recipes. By following these tips, you can make your own pumpkin pie spice at home and enjoy its unique flavor all year round.

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