Now that fall is in full swing, it’s all things pumpkin, the vegetable that makes good pie. But that pumpkin flavour is all about the spice, as pumpkin on its own is, well it’s a vegetable. But once you add those spices, that warm custardy flavour from every bite of a good pumpkin pie is transformative.
The other key thing is to use fresh spices. If you can’t remember when that jar of allspice was acquired, but the jar you have is no longer the branding that company uses, for the love of all things sweet, throw it out. Using spices that are years old are shaving your legs with old razor blades. Yuck. Rather than enjoying a full bodied flavour, you’ll be tasting a flat, suspicious spice, that is the culprit of why whatever you just made is devoid of what it is supposed to be and maybe even why it tastes off. Lecture complete.
What I like to do is at the beginning of fall and the pumpkin themed baking is about to begin, I make a larger batch of this for pumpkin pie spice and use it in all of my recipes.
Blending my owns saves a bit of money, makes it fresher, and I get to tailor the flavour.
Looking for recipes with Pumpkin pie spice? Check out these recipes:
Pumpkin Spice Syrup [coming soon]
Hope you enjoy this as much as I so,
Nutritional Information and portions are estimated from the USDA Food Database. Net carbs exclude fiber, sugar alcohols, and products like allulose, because they do not generally affect blood sugar. I try to be accurate, but feel free to make your own calculations.
Welcome! I'm Nikkey Elizabeth.
Two years ago, for health reasons, I was determined to make a Low Carb, High Fat, Keto diet work for me as a lifestyle, without the exercise in deprivation with constant calls to the fun police. Hi! My name is Nikkey Elizabeth and this is totally me, in my happy place doing one of my favourite things: hiking in the Cape Breton Highlands…