PUMPKIN PIE SPICE
There are few spice blends that I use more than Pumpkin Pie. It’s so good in everything – from my Pumpkin Protein Shake, to Greek-style yogurt, cheesecake, quick breads, spice cookies, sprinkled on oatmeal…the list goes on and on.
The one that you can buy is good in a pinch…but nothing beats the hand-picked cinnamon, freshly grated nutmeg, high-quality ginger and all the LOVE that goes into making your own!
I know there are higher-end places you can buy spices, but I love Penzey’s. They are super fresh and affordable, and have a big variety.
Making your own blend means you can choose the flavors you love to dominate, add just a touch of this or that and go heavy on something else. This recipe is the ratios that I love – add, subtract…use a stronger or milder cinnamon – whatever makes you happy in your heart!
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For the standard, Libby’s-everybody-loves-it pumpkin pie recipe (two pie-big can) I use 3 1/2 teaspoons of the mix.
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12 teaspoons China Cassia cinnamon (this is my fave, but any will work)
6 teaspoons ground ginger
3 teaspoons cloves
1/4 teaspoon allspice
1/4 rounded teaspoon freshly grated nutmeg (makes a huge difference!)
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Combine all and store in an airtight container. Keeps at least six months.
You are a godsend! I am in Sweden and can’t get the spice and really didn’t know what all was in it.
Oh, Amber…You’ll love it! I’m glad to be of help!
Do you have recipe for pumkin and greek yoogurt? I’d love to try that!
Leah
I have one that I think would work great.
Making the Pumpkin Whip (link below), but instead of using whipped cream use Greek yogurt. Might have to add a little more sweetener, but WOW, would this be good!!
http://eatingwelllivingthin.wordpress.com/2009/11/10/pumpkin-whip-a-no-sugar-added-light-ending/