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The Pumpkin and Its Many Benefits

4.9 from 10 reviews. This pumpkin spice blend recipe is so easy to make. Combine ground cinnamon, ginger, nutmeg, and allspice or cloves. Stir them together and make your favorite pumpkin recipe! Recipe yields 2 tablespoons. You can easily double or triple the recipe (3 teaspoons is equivalent to 1 tablespoon). Scale.

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Recipe overview *Full recipe below in recipe card* Pumpkin filling: Whisk all filling ingredients and pour into a greased 8×11 baking dish. Topping: Combine all topping ingredients until crumbly and combined. Assembly: Gently sprinkle the topping over the pumpkin and bake for about 50 minutes. Tips for baking with pumpkin

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For 1 teaspoon pumpkin spice 1/2 teaspoon ground cinnamon 1/8 lightly heaping teaspoon ground nutmeg 1/8 lightly heaping teaspoon ground ginger Generous pinch of ground cloves or allspice For 1/2 teaspoon pumpkin spice 1/4 teaspoon ground cinnamon Generous pinch of ground nutmeg Generous pinch of ground ginger

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Most pumpkin pie recipes call for between one teaspoon and one tablespoon of pumpkin pie spice. If you just need enough for the recipe you're currently working on, simply double or triple the one teaspoon version to create the right amount. How to Use Your Pumpkin Pie Spice

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Instructions. Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside. In a large bowl, whisk together the pumpkin and melted butter.

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Prep Time: 2 minutes Cook Time: Servings: 15 tsp Calories: 7.2kcal Net Carbs: 1g Protein: 0.1g Jump to Recipe Print Recipe

Learn how to make a homemade pumpkin pie spice recipe with the perfect ratios of 5 simple spices PLUS 8 recipes to use it.

Pumpkin Waffles with Apple Spice Breakfast Syrup Just The Right Spice!

Instructions. In a medium saucepan, whisk together 2 cups of the milk, the pumpkin puree (15 oz.), and the pumpkin pie spice mix (2 teaspoons). Heat on medium-low, whisking occasionally, until it begins to bubble gently. Meanwhile, in a medium bowl, whisk together the sugar (1 cup), cornstarch (1/4 cup), salt (1/4 teaspoon.

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Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick. Spread batter into the prepared pan. Bake for 30-36 minutes.

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Vegan Pumpkin Waffles; Fluffy Pumpkin Pancakes; Vegan Pumpkin French Toast; Creamy Butternut Squash Pudding; Use this pumpkin spice as a 1:1 replacement for whatever spices are in the recipe you're making. For example, if a recipe calls for 2 teaspoons cinnamon and 1/2 teaspoon nutmeg, you should substitute 2 1/2 teaspoons pumpkin pie spice.

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Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This simple Pumpkin Pie Spice combines cinnamon, nutmeg, ginger, cloves, and allspice to create a comforting blend that can be used in countless ways.

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ginger nutmeg allspice cloves And that's it! Cinnamon is the base ingredient in a good Pumpkin Pie Spice, but it's balanced out by a generous measure of ginger and nutmeg. And finally, smaller amounts of allspice and cloves add the perfect hint of warm spice. How to Use Pumpkin Pie Spice

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Elise Bauer. To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to roast) and discard. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about 1 to 1 1/2.

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Bring water to a boil and steep the tea leaves for 10 minutes. In a saucepan, mix pumpkin puree and pumpkin pie spice and cook while stirring for about 3 minutes. Add coconut milk and brown sugar and simmer with stirring for around 10-15 minutes until all ingredients are dissolved. Strain the tea and add to a saucepan.

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Pour the filling into the unbaked pie crust. Bake at 375° for 50-60 minutes. Halfway through baking, check on the pie and loosely tent the pie with foil or use pie protectors as needed to prevent over-browning of the crust. The pie is done when the center jiggles just a bit when you wiggle the pan.

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1 part ginger. 1/4 part each nutmeg and allspice. From that ratio, you can create however much you need. For example: 1 teaspoon pumpkin spice recipe: you can use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon each nutmeg and allspice. If you want 1 tbsp pumpkin pie spice, use 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, and 1/4.

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Use two teaspoons for a 9″ pumpkin pie. Breads and Muffins. Add it to the batter for breads and muffins. Cookies. Substitute cinnamon sugar for pumpkin spice and granulated sugar to roll cookies in. Oatmeal. Sprinkle it into your morning oatmeal. French Toast, Pancakes and Waffles.