Best 9 The Grand Central Bakery Pumpkin Pie Spice Recipes

EXCEPTIONAL PUMPKIN PIE SPICE

Steps:

• Thoroughly mix all ingredients together.

HOW TO MAKE PUMPKIN PIE SPICE

Steps:

• Whisk together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar or container.

GRAND CENTRAL BAKERY PUMPKIN BREAD

Steps:

• Preheat oven to 350°; lightly grease and flour two 9 x 5 inch loaf pans.
• Measure the flour, baking soda, salt, and pumpkin pie spice into a bowl; whisk to combine.
• Using a stand mixer with paddle attachment, mix the oil, sugar, brown sugar, and pumpkin puree on medium-low speed until well blended, about 2 minutes.
• Crack the eggs into a liquid measuring cup; whisk together.
• With the mixer on low speed, slowly pour in the eggs, incorporating each addition completely before adding the next; scrape the bottom and sides of the bowl.
• Add 1/3 dry ingredients and mix briefly on low speed, then add water; mix well and repeat, using half of the remaining dry ingredients and all of the buttermilk.
• Add the remaining dry ingredients and mix just until combined.
• Scrape the sides of the bowl and then divide the batter between the prepared pans.
• Bake for 60-75 minutes, rotating the pans every 20 minutes or so.
• The loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.

THE GRAND CENTRAL BAKERY PUMPKIN PIE SPICE

Steps:

• Combine all ingredients in a small bowl and stir with a fork until well combined.
• Store in a cool, dry place for up to 3 months.

HEAVENLY PUMPKIN PIE SPICE

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!

PUMPKIN SPICE

Steps:

• Mix ingredients in a bowl and store in an airtight container.
• After you make this recipe and taste it – you can adjust the spices to suit your taste.

CLASSIC PUMPKIN PIE

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

BASIC PIE CRUST I

Steps:

• Process the flour and salt in a food processor for 20 seconds.
• Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
• With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
• Knead the dough for several turns on a lightly floured surface to bring it together.
• Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
• To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan.
• Fit the dough into a 9-inch (greased) pie plate and trim the edges.
• Keep the crust in the refrigerator until ready to fill.
• If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).

HOMEMADE PUMPKIN PIE SPICE

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.