PUMPKIN PIE RECIPE PUMPKIN PIE SPICE RECIPES

Name: Homemade Pumpkin Pie Spice
Prep time: 5 min
Total time: 5 min
Yield: about 2-1/2 tablespoons.
Ingredients: 4 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground cloves; 1/2 teaspoon ground nutmeg

HOMEMADE PUMPKIN PIE SPICE RECIPE: HOW TO MAKE IT

Homemade Pumpkin Pie Spice Recipe: How to Make It image

To add delicious flavor to your pumpkin pie recipe, try this pumpkin spice. This pumpkin pie spice blend can also be used to make spiced nuts. —Mary Dixon, Catlin, Illinois

Provided by Taste of Home

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield about 2-1/2 tablespoons.

Number Of Ingredients 4

Ingredients

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Steps:

Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months., Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.

Nutrition Facts : Calories 1 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 0 protein.

PUMPKIN PIE SPICE PIE CRUST RECIPE - TABLESPOON.COM

Pumpkin Pie Spice Pie Crust Recipe - Tablespoon.com image

For when you just can’t get enough pumpkin in your pumpkin pie.

Provided by Buns In My Oven

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 16

Ingredients

1 1/4 cups flour, plus more for rolling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cloves
1/2 cup cold butter
5 to 6 tablespoons ice water
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cloves
2 large eggs
15 oz. canned pumpkin
12 oz. evaporated milk

Steps:

Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.

Nutrition Facts : ServingSize 1 Serving

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