Beyond cooler weather, shorter days, and football games, the arrival of fall means apples, pumpkins, and a host of other delicious fall fruits and vegetables. I find myself baking more and enjoying the spicy, sweet aromas that waft out of the oven.
Many of the seasonal recipes we enjoy call for pumpkin pie spice. Years ago, when I began buying my spices from a vendor at our local farmers market, I noticed what he did when I requested pumpkin pie spice: he simply dumped a little cinnamon, nutmeg, ginger, and allspice onto his old-fashioned scale.
Of course, I knew that pumpkin pie spice was a blend of these spices–some people may use cloves instead of nutmeg–but it suddenly occurred to me that I could do this at home with the spices I already had in my cupboard! Moreover, I could adjust to the proportions I really liked.
Recipes using this spice blend include the following:
- Slow Cooker Steel Cut Oatmeal
- Overnight Crunchy Top Pumpkin Baked Oatmeal
- Pumpkin Bran Muffins and Baked Pumpkin Pancakes— in these recipes, you may replace the cinnamon and nutmeg with equal amounts pumpkin pie spice
- Pumpkin Peanut Butter Skillet Cookie — use pumpkin pie spice in place of the cinnamon, if desired
- Nutty Coconut Pumpkin Smoothie — in this recipe you may also substitute pumpkin pie spice for the cinnamon
- 2 tablespoons ground cinnamon
- 1 1/2 teaspoons (1/2 tablespoon) ground nutmeg (see notes)
- 1 1/2 teaspoons (1/2 tablespoon) ground ginger
- 1 teaspoon ground allspice
In a small bowl, combine all ingredients and mix well.
Store in air tight container and use wherever pumpkin pie spice is called for.
- If possible, freshly grating the nutmeg will provide an extra flavor boost. While this recipe is a great way to “clean out” your spice cabinet, fresh spices will yield the most flavor.