Best 20 Pumpkin Pie Spice Recipes

HOMEMADE PUMPKIN PIE SPICE

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.

PUMPKIN PIE SPICE I

Steps:

• Combine cinnamon, nutmeg, ginger, and allspice together in a bowl. Store in air-tight container.

EASY PUMPKIN SPICE PUDDING PIE

Steps:

• Spread caramel topping over bottom of crust. Sprinkle with nuts., For filling, whisk milk, creamer and pudding mix 2 minutes. Stir in cheesecake filling and spices until blended. Pour over nut mixture. Let stand 10 minutes., Spread whipped topping over filling. Refrigerate until set, 4 hours or overnight. Before serving, drizzle with 1 tablespoon caramel topping; sprinkle with walnuts and pecans.

PUMPKIN-PIE SPICE

Steps:

• Mix spices together. Store in an airtight container out of direct sunlight at room temperature for up to 6 months.

FIVE-SPICE PUMPKIN PIE

Steps:

• In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.

PUMPKIN PIE SPICE MIX

Steps:

• Whisk cinnamon, ginger, allspice, nutmeg, and cloves in a small bowl. Transfer to an airtight resealable container.
• Do Ahead
• Spice mix can be made 6 months ahead. Store at room temperature.

PUMPKIN SPICE PIE

Steps:

• For pie:
• Position rack in bottom third of oven and preheat oven to 350°F. Whisk pumpkin, maple syrup, whipping cream, eggs, butter, cinnamon, nutmeg, cloves and salt in large bowl to blend well.
• Pour pumpkin mixture into prepared pie crust. Bake until filling is just set in center and crust is golden, about 1 hour. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• For whipped cream:
• Using electric mixer, beat 1 cup chilled whipping cream, 3 tablespoons powdered sugar, 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract in large bowl until soft peaks form.
• Serve pie cold or at room temperature with whipped cream.

TRIPLE-LAYER PUMPKIN SPICE PIE

Steps:

• Beat dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1and 1/2 cups onto bottom of the graham crust.
• Stir 1-1/2 cups whipped topping into remaining pudding until well blended. Spread over layer in crust; top with remaining whipped topping.
• Refrigerate at least 1 hour.
• Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 minute or until nuts are caramelized, stirring frequently.
• Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

CRANBERRY AND PUMPKIN PIE SPICE TEA CAKE

Steps:

• Preheat oven to 350°F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla.
• Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl.
• Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely.
• To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter.

FIVE-SPICE PUMPKIN PIE WITH PHYLLO CRUST

Steps:

• Preheat oven to 400°F. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder. Brush 1 sheet of phyllo with butter (as you work, keep remaining phyllo covered with a kitchen towel); sprinkle evenly with 1 1/2 teaspoons sugar mixture.
• Starting at one short end, fold in half to enclose butter and sugar mixture; brush top with more butter. Transfer to a 9-inch springform pan, buttered-side-down, gently pressing into bottom and sides.
• Repeat with remaining phyllo, butter, and sugar mixture, arranging in overlapping layers to completely and evenly cover bottom and sides of pan.
• Bake until crust is crisp and golden, 15 to 18 minutes. Transfer pan to a wire rack and let cool completely. (The baked cooled crust can be wrapped and stored at room temperature up to 1 day.)
• Meanwhile, in a large bowl, whisk together eggs, pumpkin, milk, syrup, vanilla, flour, salt, and remaining 1/2 cup sugar and 1/2 teaspoon five-spice powder until smooth. Pour mixture into crust and bake 20 minutes.
• Reduce oven temperature to 350°F and continue baking until custard is just set in center, 40 to 50 minutes more. Transfer pan to wire rack; let cool completely. Remove pie from pan, cut into wedges, and serve with whipped cream.

SUBSTITUTION FOR PUMPKIN PIE SPICE

Steps:

• Stir or shake ingredients together.
• Store in a closed small container.
• Use in place of"pumpkin pie spice" in your recipe.

PUMPKIN PIE-SPICE WHIPPED CREAM

Steps:

• Using an electric mixer on medium-low speed or a whisk, beat cream, powdered sugar, ginger, nutmeg, salt, and 1/4 tsp. cinnamon in a large bowl until medium peaks form. Transfer whipped cream to a serving bowl and top with more cinnamon.
• Do Ahead
• Cream can be made 2 hours ahead; cover and chill.

MOLASSES-AND-SPICE PUMPKIN PIE

Steps:

• Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
• Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.

ORANGE AND SPICE PUMPKIN PIE

Steps:

• Make crust:
• Blend flour, butter, sugar and salt in processor until mixture resembles coarse meal. Add yolk, 3 tablespoons ice water and orange peel. Process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be made 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
• Position rack in bottom third of oven and preheat to 400°F. Roll out dough on lightly floured surface to 14-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 3/4 inch; fold under and press into 1/2-inch-high standing rim. Using scissors, make diagonal cuts in dough rim at 1/2-inch intervals; press cut rim pieces alternately in and out. Pierce crust (not dough rim) all over with fork. Freeze crust 30 minutes.
• Line crust with foil; fill with dried beans or pie weights. Bake until crust edge is dry and set, about 12 minutes. Remove foil and beans. Bake crust until lightly colored, pressing with back of fork if crust bubbles, about 8 minutes. Transfer crust to rack and cool completely. Reduce oven temperature to 325°F.
• Make filling:
• Whisk first 10 ingredients in large bowl until well blended. Pour into prepared crust.
• Gently cover crust edge with foil to prevent over-browning. Bake until filling puffs and begins to split at edges and is just set in center, about 1 hour 5 minutes. Cool pie on rack. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Top pie with whipped cream and orange peel strips, if desired. Serve cold or at room temperature.

PUMPKIN PIE SPICE MARTINI

Steps:

• In a small pot over medium heat, mix together the sugar and pumpkin pie spice with 1 cup water. Bring it to a boil, remove from the heat, and allow to cool for 1 hour. The syrup can be stored in the refrigerator for up to 2 weeks.
• To a pitcher, add the vodka and half the simple syrup. Stir until blended. Add the cranberry seltzer and pour into chilled martini glasses. Add more sugar syrup, to taste, if necessary. Garnish with maple candies, if desired.

HEAVENLY PUMPKIN PIE SPICE

Steps:

• Simply stir these spices together well and store in a small airtight jar or old spice container that will hold about 6 oz.
• Sprinkle some onto your coffee grounds before you start the coffeemaker every morning -- it lends a wonderful aroma.
• You can also mix this with some white sugar, as you would cinnamon-sugar, to sprinkle on your buttered toast etc.
• Use it in any sweet baking -- its heavenly!

CHAI SPICE PUMPKIN PIE

Steps:

• Crust •Blend flour, butter, and shortening together in a food processor •Add ice water 1 tablespoon at a time, while pulsing until mixture balls and is no longer sticky to the touch •Roll out and place in a 9 in pie dish. Prick with a fork and bake in the oven at 375 for 12 minutes •Remove crust and allow to cool Filling •Cut pumpkin in half, bake on a cookie sheet for 90 min at 375 degrees •Scoop out meat and blend in food processor until it reaches a smooth consistency •Allow pumpkin puree to drain on cheesecloth for about 1 hour to remove excess water •Crush tea with a mortar and pestle until there are no large fragments remaining •Whisk together remaining ingredients with the drained pumpkin •Pour into crust and bake at 400 degrees for 55 minutes, or until top is lightly browned and a knife comes out of the center cleanly •Cool pie and enjoy with fresh whipped cream blended with a pinch of the remaining Chai Tea

HOMEMADE PUMPKIN PIE SPICE

Steps:

• In a small bowl, mix all spices together.
• Pour into an airtight container (a spice funnel or even a regular funnel helps keep the mess in check).
• Use anytime a recipe calls for pumpkin pie spice mix - or even in most pumpkin recipes that call for similar spices.

PUMPKIN PIE SPICE COFFEE

Steps:

• Brew coffe as you're used to. It should be really steaming hot. Stir in molasses.
• Place egg, rice milk and pumpkin pie spice in a blender and blend until foamy.
• Slow speed down and slowly drizzle in the steaming hot, sweetened coffe.
• As soon as all coffee is incorporated in the egg mixture, give it another whirl at high speed.
• Serve immediately.
• If made with steamed milk, stir half of the spice and molasses into the coffee and heat the other half of the spice with the milk. Steam milk and top coffee with steamed spiced milk.

PUMPKIN PIE SPICE PECANS

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
• In medium bowl, stir all ingredients until well blended. Spread in pan.
• Bake 10 minutes; stir. Bake 10 to 15 minutes longer, stirring every 5 minutes, until toasted. Cool completely, about 30 minutes.