Spice-spice, baby!

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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.

 

 

 

 

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5 Comments Add yours

  1. Amber says:

    You are a godsend! I am in Sweden and can’t get the spice and really didn’t know what all was in it.

    1. Linda says:

      Oh, Amber…You’ll love it! I’m glad to be of help!

  2. Leah says:

    Do you have recipe for pumkin and greek yoogurt? I’d love to try that!

    Leah

    1. Linda says:

      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!!

      https://eatingwelllivingthin.wordpress.com/2009/11/10/pumpkin-whip-a-no-sugar-added-light-ending/

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