pumpkin pie spice

Pumpkin Pie Overnight Oats are a great way to use up leftover pumpkin purée and are a delicious make-ahead breakfast for busy mornings.

Pumpkin Pie Overnight Oats

oats

tsp pumpkin pie spice (0.05)

Tbsp chopped pecans (0.13)

salt (0.01)

pumpkin purée (0.12)

Tbsp brown sugar (0.02)

milk* (0.18)

Add the rolled oats (uncooked), pumpkin pie spice, salt, and chopped pecans to a jar or other resealable container. Top with the pumpkin purée, brown sugar, and milk. Close the container and refrigerate overnight or up to five days.

Before eating, stir the contents of the jar until evenly combined. Enjoy cold or microwave until warmed through.

Two spiced shortbread cookies are soaked with a little coffee, then layered with a light pumpkin whipped cream in this rich, elegant icebox cake. You don’t need to be precious with the cookies or the cream while preparing them — they're fairly foolproof — yet they come together into a stunning make-ahead dessert. If you don’t have pumpkin pie spice but have a relatively well stocked spice cabinet, you can make your own homemade version (see Tip).

Spiced Pumpkin Cookie Cake

unsalted butter (2 sticks), at room temperature

confectioners’ sugar

pumpkin pie spice,

vanilla extract

salt

all-purpose flour

whipping cream

pumpkin purée (not pie filling)

coffee,

Heat the oven to 375 degrees. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, 1 cup confectioners’ sugar, pumpkin pie spice, 1 teaspoon vanilla extract and the salt. Beat on low speed until most of the sugar has been incorporated into the butter, then increase the speed to medium-high and beat until the ingredients are completely combined, stopping to scrape down the sides of the bowl and beater as needed.

Turn the mixer off, add the flour, and beat on low, slowly increasing the speed until the flour is incorporated, scraping down the sides of the bowl as needed. Add 1/4 cup of the heavy cream and beat on medium-high until the mixture is smooth.

Divide the mixture between two 9-inch cake pans. Using damp hands, press the mixture into the bottom and to the edges of each pan to create a flat layer. (It doesn’t need to be perfect; any fingerprints will disappear during baking or get covered with whipped cream.)

Bake for 20 to 25 minutes or until the shortbread is deep golden brown. Remove from the oven, and, using a fork, prick all over with a fork while the cookies are still soft. Allow to cool in the pans for at least 30 minutes, then run a butter knife along the edges of the pans to loosen the cookies. Carefully invert the cookies onto a wire rack to finish cooling.

Wash and dry the bowl of the stand mixer and set up the whisk attachment. Add the remaining 1 1/2 cups heavy cream, 1/2 cup confectioners’ sugar and 1 teaspoon vanilla extract to the bowl and beat on medium speed, slowly increasing the speed to medium-high and whisking until the cream is thick. Increase the speed to high and add the pumpkin purée 1 tablespoon at a time until the cream is stiff. (This happens quickly, so be careful not to overwhip!)

Assemble the cake by placing one of the cookies on the serving tray and slowly spooning 1/4 cup of the coffee overtop. Once the coffee has soaked into the cookie, add half the whipped cream mixture on top, spreading it to the edges. Repeat with the remaining cookie, coffee and whipped cream.

Sprinkle the top layer of whipped cream with more pumpkin spice, and cover the cake loosely with plastic wrap. Refrigerate the cake overnight — ideally a full 24 hours, so the cookies soften — and for up to 2 days before serving, for the best results.

Easy, customizable pumpkin pie spice ready in 5 minutes! Spicy, warming, and&nbsp;perfect for fall baking and beyond!

DIY Pumpkin Pie Spice

½ cinnamon

ginger

nutmeg

clove

allspice

black pepper ((optional))

cardamom ((optional))

To a small bowl, add cinnamon, ginger, nutmeg, clove, allspice, black pepper (optional), and cardamom (optional) and stir to combine.&nbsp;

Taste test and adjust according to personal preference, adding more cinnamon for sweetness, ginger for spiciness, nutmeg for nuttiness, black pepper for spice, or clove, allspice, or cardamom for pungency.&nbsp;

Store in a sealed container up to 6 months or in the refrigerator for longer.

https://www.youtube.com/watch?v=oWPLRSSRgLs

Easy, customizable pumpkin pie spice ready in 5 minutes! Spicy, warming, and perfect for fall baking and beyond!

Full Recipe: https://minimalistbaker.com/diy-pumpkin-pie-spice/
 
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DIY Pumpkin Pie Spice | Minimalist Baker Recipes

Pumpkin pie spice takes less than 5 minutes to make with common pantry spices. This warm spice mix adds an incredible fall flavor to all your autumn cookies, pies, coffee, and breads.

Pumpkin Pie Spice Recipe

cinnamon

cloves

Mix spices

Mix the cinnamon, nutmeg, ginger, allspice, and cloves in a small bowl.

Store

Transfer the spice blend to a jar with a lid and store in a cool, dark place for up to 1 year.

Just when you thought pumpkin bread couldn’t get any better, we added a creamy layer of Neufchatel cheese.

Layered Pumpkin Loaf

flour

baking powder

pumpkin

brown sugar

egg whites, divided

milk

canola oil

pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

Combine first 4 ingredients. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl until blended. Add flour mixture; stir just until moistened. Set aside. Beat Neufchatel, remaining granulated sugar and remaining egg white with whisk until blended.

Pour half the pumpkin batter into greased and floured 9x5-inch loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.

Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.

A super soft and tender pumpkin bread recipe, perfectly spiced, with a surprise secret ingredient that makes it ultra-moist and delicious!

Perfect Pumpkin Bread

butter,

sugar

mayonnaise

eggs

baking soda

salt*

As soon as we feel the first cool breeze of early fall, we start craving the comforting, warm flavors of pumpkin pie spice. Made with just 5 spices, it is endlessly adjustable to your tastes. Here's how to make homemade pumpkin spice for all your pumpkin recipes.

Homemade Pumpkin Pie Spice

What's your favorite thing to make with pumpkin spice?

https://streaming.hearstdigitalstudios.com/7eef2568-67ed-4d1b-b4de-bc1168ffc27e/video_rover_16x9_1080p_hd_1537563908_53292.mp4

Pumpkin Spice Alert: These Blondies Will Slay You

A vibrant take on classic pumpkin pie spice. Turmeric adds golden color to enhance all your favorite pumpkin baked goods. If you prefer a more classic pumpkin pie spice, omit the turmeric and increase the cinnamon to 2 tablespoons.

Golden Pumpkin Spice Blend

turmeric

nutmeg (freshly grated if possible)

Combine ginger, cinnamon, turmeric, nutmeg, and allspice in a bowl or jar.

Stir or shake to combine.

Store airtight at room temperature for up to 1 year.

Combine mashed cooked fresh pumpkin, pumpkin pie spice and cream cheese for a wonderful Pumpkin Spiced Cheesecake. This nutty, gingersnap-crusted Pumpkin Spiced Cheesecake recipe is perfect for fall or around the holidays. Switch up your regular cheesecake for this sweet option.

Pumpkin Spiced Cheesecake

38 gingersnaps, finely crushed (about 1-1/2 cups)

walnuts

butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

Tbsp. flour

container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. pumpkin pie spice

vanilla

Combine cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream, pumpkin, pumpkin pie spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

Bake 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

<p><em style="color: #191e23;font-family: 'Noto Serif';text-align: center" data-rich-text-format-boundary="true">These Pumpkin Spice Protein Balls are made with just 6 ingredients, in under 10 minutes and all in 1 food processor. Tender and crunchy balls that taste like fall- they're high in protein, low in sugar, vegan &amp; gluten free. </em></p>

Pumpkin Spice Protein Balls

peanut butter (187 grams)

pitted soft dates, packed (85 grams)

chia seeds (40 grams)

oat flour (45 grams)

tsp pumpkin pie spice

tsp salt

chocolate

Hemp hearts

Coconut flakes

Crispy rice

Add all the ingredients into a food processor and blend until the ingredients form a cookie dough like consistency. 

Scoop out 1 heaping tbsp of the mixture and roll them into balls. I was able to make 14 balls that weighed around 28g each. 

Place them into a parchment lined tray or container. 

Optional step: drizzle on some melted chocolate and top with hemp seeds (or crushed nuts/seeds of choice). 

Place them into the fridge or freezer to firm up for at least 30 minutes. 

Store in the fridge for up to 2 weeks or in the freezer for up to 1 month for best taste and texture. 

This recipe is amazing!! I made my own pumpkin spice with ginger, nutmeg, cinnamon, and allspice and it was so easy! It seems healthy enough to eat as a post-workout snack if you ask me!

Pumpkin Pie Spice is the flavor of the season! Fall isn't complete without pumpkin flavored everything, and this Homemade Pumpkin Pie Spice recipe is the perfect complement. This easy homemade seasoning mix needs to be on your spice rack for pies, brownies, muffins, and more!

Homemade Pumpkin Pie Spice Recipe

mace

Whisk all ingredients together in a medium bowl. Keep in an airtight container and store in a cool, dry location.

Homemade Pumpkin Pie Spice will keep up to 6 months.

Enjoy!

Baked pears, an elegant dessert with fruit&#039;s warm, sweet flavor, and the crunch of walnuts and pecans plays together like pear-fect harmony.

Baked Pears

pears,

pumpkin pie spice, more for garnish

Preheat the oven to 350 degrees F and line a baking sheet.

In a bowl, mix together the nuts, dried fruit, pumpkin pie spice, and agave or maple syrup until well-combined.

Using a melon baller or spoon, scoop out the seeds of the pears. Add a generous scoop to each innard of the pears.

If you’d like to drizzle on a little more sweetener or powder on a bit more pumpkin pie spice, feel free. 

Place in the oven and bake for 25 minutes. 

The only spice you'll need all fall, Pumpkin Pie Spice is incredibly easy to make!

Pumpkin Pie Spice

Whisk all ingredients in a bowl and store in an airtight container at room temperature.

Pumpkin Chocolate Chip Muffins

sugar (see note)

pumpkin pie spice (see note)

salted butter (softened to room temperature or melted)

chocolate chips

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. Set aside.

Add all ingredients except chocolate chips to a large bowl and mix until no dry streaks remain. Stir in chocolate chips.

Scoop batter evenly into muffin tin filling muffin cups about 2/3 to 3/4 full.

Bake for 18-25 minutes until the tops spring back lightly to the touch. Remove from the muffin tin and let cool completely on cooling rack.

Fall Inspired French Toast

white granulated sugar

milk (any kind)

vanilla extract (optional if you like them sweet)

unsalted butter*

bread

maple syrup

In a small bowl, whisk together the pumpkin pie spice and sugar. Add the eggs, milk and the vanilla (if using). Whisk until all combined and pour into a shallow dish, bowl or pie plate.

Using a large skillet over medium high heat, heat the butter in your skillet or pan. Dip each bread slice into the egg mixture, on both sides. Fry slices until golden brown, then flip to cook the other side. Serve with maple syrup.

See my notes below on how to freeze.

Before you start, check the expiration dates of your spices because they lose potency &amp; flavor over time. Don't forget to print out the free labels above. These and these are my favorite storing/gifting jars.

(5 grams) ground ginger

(4 grams) ground nutmeg

(3 grams) ground cloves

(2 grams) ground allspice

black pepper (small pinch, less than 1/8 teaspoon)

Whisk all of the ingredients together in a small bowl. The ground ginger can clump, so whisk it very well to rid any clumps.

Pour spice mixture into your desired jar that seals well. A small funnel makes this step a little easier.

This homemade pumpkin pie spice mixture will last in a tightly sealed container until the individual spices&#8217; expiration dates, which is typically 1–2 years. Buy them all at once to ensure equal freshness and store at room temperature in a dry place, like a cupboard, drawer, or pantry.

Five stars, not 4.

I make this every year. I add a little cardamom… Might be inauthentic, but I love cardamom as an autumn spice.

*****the star rating feature on this page is only allowing a 4 out of 5. It won’t accept my 5 star rating 

I can’t wait to try this! Thank you for sharing!

SBA recipes are instant upgrades from all else. i understand if all the specific ingredients (cloves, ginger, etc.) are listed on a recipe to total them, cinnamon included, for replacement. what about when a recipe calls for pumpkin pie spice and cinnamon? do i still want to total them or would i add the additional cinnamon in that situation? 
PS my kids have me make your pumpkin pie and pumpkin chocolate chip cookies year round, no matter the season!

Used it in the pumpkin scones and pumpkin bars and gave some as a gift to a friend!

https://www.youtube.com/watch?v=NeQf-FfAejo

Make your own pumpkin pie spice blend! You can use the homemade pumpkin pie spice mixture as a 1:1 substitution in any recipe that calls for store-bought pumpkin pie spice.

Get the full recipe & printable labels: https://sallysbakingaddiction.com/pumpkin-pie-spice/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #pumpkinspice 

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Homemade Pumpkin Pie Spice Blend | Sally's Baking Recipes

Easy Pumpkin Cheesecake with Pecan Pie Topping

gingersnap cookies

unsalted butter, melted

(8-ounce) blocks cream cheese, room temperature

eggs, room temperature

pecans

unsalted butter

corn syrup (light

heavy cream

Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.

In a medium bowl, combine the crushed gingersnap cookies and butter. Stir well. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust across the bottom and partially up the sides.

In the bowl of a stand mixer (or with a bowl and hand mixer) beat the softened cream cheese until smooth. Add the sugar, and brown sugar and mix until well combined. Add the eggs and mix well. Add the pumpkin puree, vanilla, and pumpkin pie spice and mix to combine.

Pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles.

Bake for 50 to 60 minutes, or until the edges are set but the center still has a little jiggle to it. Turn off the heat, crack open the door to the oven, and allow the cheesecake to cool in the oven for about 1 hour. Remove from the oven and cool completely, then remove the outer ring of the springform. Refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks).

To make the topping, preheat the oven to 325°F and spread the pecans on a rimmed baking sheet. Bake them for 7 to 10 minutes or until just fragrant. In a medium saucepan, combine the butter, brown sugar, corn syrup, and heavy cream. Cook until bubbly, then stir in the toasted pecans, salt, and vanilla. Cool to room temperature and thick before pouring over the cooled cheesecake. Store tightly wrapped in the refrigerator for up to 5 days. Allow to come to room temperature for serving.

This pumpkin pie recipe is simple but decadent. With a few of my favorite tricks, you can produce the silkiest pie with the most profound flavors.

Pumpkin Pie

recipe 3-Ingredient Pie Crust* (1.17)

pumpkin puree (15 oz can) (2.79)

brown sugar (0.22)

cinnamon (0.12)

tsp nutmeg (0.04)

tsp ground ginger (0.03)

salt (0.04)

sour cream (1.25)

vanilla (0.58)

eggs, room temperature (0.87)

tsp butter, for greasing (0.04)

heavy cream (0.03)

Place a rack on the lowest part of your oven. Top it with a sheet pan. Place a cast iron pan, bottom side up, in the sheet pan. Preheat your oven to 400°F. Grease a pie dish with butter, dust it with flour, and place it in your freezer. Dust your work surface and roll your pie dough into a 9 x 3-inch rectangle about 1 1/2 inches thick. 

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