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Pumpkin Pie Spice

Pumpkin Pie Spice
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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.

Pumpkin spice is simply a combination of spices like ground cinnamon, ginger, nutmeg, allspice, etc. Really, it’s all about the ratios and what you prefer. I like mine to have a slight hint of a bite, so that is why I finish mine with a hint of pepper. I’m also a traditionalist at heart, so I include a touch of mace to round out flavour. In that same regard is why include cloves. You can play with the ratios yourself to customize it to you. The key thing is that cinnamon is your most dominant spice, then ginger, allspice, etc. In fact, whatever your ratios, Cinnamon should be just a tad more than all your other spices put together, but not much more.
Pumpkin Pie Spice

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, is like 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.

Now, I like to source my spices from when they are grown and like to grind them myself, if it’s possible. Nutmeg is the perfect example, freshly grated nutmeg is so much fuller than powdered. You don’t have to, but in my opinion, it makes for a much more full bodied flavour.

And get to know varieties, for instance, cinnamon. Cinnamon is divided into two categories: Ceylon Cinnamon and Cassia Cinnamon, and each have many varieties. Korintje Cinnamon is a Cassia Cinnamon that is most often sourced from Indonesia, that’s most often what you see in stores. It has a nice strong flavour that I quite like.

But if you want something more subtle try Ceylon Cinnamon also known as a True Cinnamon or Mexican Cinnamon, most often sourced from Sri Lanka. It’s subtle taste has hints of sweetness, is seen as the ‘sophisticated Cinnamon’. I may use it for cinnamon toppings when you don’t want the spice to overpower what’s underneath.

Then there is Saigon Cinnamon, a Cassia Cinnamon as well, but far more aggressive than it’s cousin Korintje. It has a strong and bold cinnamon smell and its taste is also bold, spicy and sweet. Think the spicy valentine heart candies. Now you know why those candies are soooooo cinnamon-ee.  Why would you use it in your pumpkin spice? Maybe you like bold. Or, maybe it’s for a savoury dish and that kick from the cinnamon would give it that extra zing.

What I like to do when I’m on a baking frenzy and it’s pumpkin themed, is make a few batches of this for pumpkin pie spice uses, and use it in all of my recipes. I’ll have one that’s a bit spicier, for a pumpkin soup that’s a favourite in our house, a traditional one, and one that I use for chocolate applications that doesn’t have mace, and the cinnamon isn’t too powerful. Like my special edition pumpkin spiced white chocolate, available only in October.

Blending my owns saves makes it original and fresher, tailoring the flavour to the application.

Hope you enjoy this as much as I do,

Pumpkin Pie Spice
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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.
Prep Time: 5 minutes
Total Time: 5 minutes
Course: DIY
Cuisine: American
Servings: 30
Calories: 2.2kcal

Ingredients

Instructions

  • In a small bowl combine spices.
  • Stir until incorporated.

Nutrition

Calories: 2.2kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 0.2mg | Potassium: 3.2mg | Fiber: 0.2g | Sugar: 0.1g | Calcium: 3.8mg | Iron: 0.1mg | Net Carbs: 0g

Notes

Pumpkin spice is best when fresh but will last in an airtight container for up to 1 year. The fresher it is, the more flavourful it is.

Disclaimer

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.

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ABOUT NIKKEY

Welcome! I'm Nikkey Elizabeth.

Hi! My name is Nikkey Elizabeth and this me, after cutting down raspberry canes in my snow shoes. La Femme Nikketo is a combination of two dreams, making delicious sugar-free products that you’d never guess where sugar-free and transforming the farm my husband and I have, The Farm in Glenville, into a working farm where we grow what we make. Together these sugar-free dreams offer boutique farm-to-table preserves and confections, all made here on our farm in Cape Breton, Nova Scotia.


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Our farm is located in Glenville, Nova Scotia. It’s a little hamlet between Mabou and Inverness on the island of Cape Breton.

 

My Jam looks separated, what do I do?

Our sugar-free jams are natural products. Because we are sugar-free and use all-natural products, from time to time ‘fruit float’ can happen to fruit like strawberry or rhubarb during the canning process leaving pulp at the top and jelly on the bottom. If this occurred with your jam, don’t worry, it’s just as delicious as all our other jams. When this happens, we encourage our customers to dig in and mix it up!!!

 

What does it mean you’re sold out for the season?

We are a farm-to-table business, where we believe strongly in growing a large proportion of what we make. Sometimes, if there are other local growers that have supplies beyond our own, we may top-up our fruit or berry inventory (this is especially true with Blueberries as our bushes are young and our neighbour has acres of stunning wild blueberries!). However, for the most part, we grow what we make and when we run out, that’s it until next year. Every year our capacity grows so we hope to run out a little later each year.

 

I just bought from you at a market, will those items be on your website?

For the most part, yes, but not yet, or soon. If you are reading this and we are still in a growing season, I usually am so busy farming, making, and selling at my local farmer’s markets that I don’t have a chance to update my website. However, once the farmers markets at the end of Thanksgiving Weekend (That’s the second weekend of October here in Canada), I usually put aside time to update the website with all the current products. If you follow me on Instagram or Facebook, I post when that happens.

 

Why don’t you use the same sweetener in all your products?

Sometimes I feel that by producing sugar-free goods, you have to be part magician, chemist, and explorer. There are so many sugar-free sweeteners out there and not one of them behaves exactly like sugar. Each of them has its positive and negative qualities depending on the application. For instance, I use a lot of allulose, not never in meringue, because it loves water too much, so you could back that meringue for hours and it would still be sticky.

 

Are there sweeteners you don’t use in your products?

Yes, there are a few. I don’t use artificial sweeteners at all. Next, I’m not a fan of stevia because of the after taste so I don’t use that either. Also, I don’t use xylitol as it’s toxic to dogs. I love dogs and have an adorable retired racing greyhound myself who is an expert at catching what falls on the floor before anyone can get to it first — he’s that fast. As such, if I wouldn’t have any food with xylitol in my house, just in case it could fall on the floor and could be consumed by my super-fast houndie, I won’t put in my products just in case for your puppies too. Finally, I don’t use products like maltitol or mannitol, as they are notorious for upsetting the stomach.

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