The key to fabulous pumpkin pies is to make pumpkin pie spice yourself! This easiest, flavour-packed of blends can be made in minutes and will transform all your pies, puddings and desserts. It's also fab added to sweet potato dishes, soups, cakes and cookies to name just a few. (See the bottom of the page for links to more of my recipes)
Note: Whilst I use a few whole ingredients in the recipe below, if you don't have them whole, use pre-ground powders and reduce the amount the recipe suggests by about half. So instead of 2 tablespoons of allspice you use 1 tablespoon of ground allspice. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 5-6 tablespoons)
2 tbsp allspice berries
2 x 3 inch pieces cinnamon (or 2 tbsp ground cinnamon)
1 tbsp ground ginger
2 tsp grated nutmeg
2 tsp whole cloves
1 tsp juniper berries (optional)
tbsp = tablespoon
tsp = teaspoon
Store your pumpkin mix in an airtight jar out of direct sunlight. Use within 3 months.
Note: If you have the time, I recommend dry toasting the allspice, cloves and juniper before grinding and combining with the powders.
This simple process only takes a few minutes and is recommended as it will add even more flavours to your finished blend.
Click here for info and photos on toasting and grinding. (Link opens in new window)
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