This pumpkin pie spice blend will make your pumpkin pie much more flavorful than if you just use that old “pumpkin pie spice” jar you bought over a year ago, that has been aging in your pantry. Grind your spices fresh and add them to your pie recipe. You will be delighted with the results!
Pumpkin Pie Spice Blend Recipe
- 2 cinnamon sticks, chopped
- 2 inches of fresh ginger root, sliced
- 1 whole nutmeg nut
- 7 cloves (of clove)
- 10 balls of allspice
Pumpkin Pie Spice Blend Instructions
- First, crack your nutmeg nut. Do this with a nutcracker, or smash the shell between a cutting board and a towel with a hammer or mallet. Peel away the shell from the inner nutmeg. Discard the shell, and cut the inner nutmeg into pieces or grind with a cheese grater.
- Combine all the spices into a coffee grinder, food processor, or high speed blender. Grind into a powdered spice blend. Store in a sealed glass jar up to two weeks.
- Variation: to make it last longer, use dried ginger instead of fresh. However, fresh ginger tastes better!
Try this easy pumpkin pie recipe
- 1 unbaked pie crust in a pie pan
- 2 large eggs
- 16 ounces of 100% pure pumpkin puree
- 1/2 cup of brown sugar
- 2 tsp of Pumpkin Pie Spice Blend Recipe
- 1/2 tsp of salt
- 1 can of evaporated milk
NOTE: For a vegan recipe, replace the eggs and evaporated milk with 1 cup of full fat coconut milk and 1/4 cup of corn starch.
- Preheat oven to 425.
- Beat the eggs on low for about a minute.
- Then, add the pumpkin, sugar, pumpkin spice blend, and salt. Beat on low for about 2 minutes.
- Finally, add the evaporated milk and beat on low for another minute or two.
- Pour into pie crust.
- Cook at 425 for 15 minutes. Then reduce heat to 350, and cook for 45 more minutes.
- The pie is done when you insert a knife in the center and it comes out clean. Allow to cool about 2 hours on a pie rack.
- Optional: garnish slices with whipped cream and a tiny sprinkle of Pumpkin Pie Spice Blend.
Boston: Their hotels are bad. Their pumpkin pies are delicious. Their poetry is not so good.
By: Kathy Sadowski, MS in Aromatherapy, RA (ARC), Professional NAHA and AIA Member, LMT