PUMPKIN PIE SPICE
There are few spice blends that I use more than Pumpkin Pie. It's so good in everything - from my Pumpkin Protein Shake, to Greek-style yogurt, cheesecake, quick breads, spice cookies, sprinkled on oatmeal...the list goes on and on.
The one that you can buy is good in a pinch...but nothing beats the hand-picked cinnamon, freshly grated nutmeg, high-quality ginger and all the LOVE that goes into making your own!
I know there are higher-end places you can buy spices, but I love Penzey's. They are super fresh and affordable, and have a big variety.
(I like to be on a budget, but if you know of great finds that you can't live without...let ME know, too. A girl's gotta network, right?!)
Making your own blend means you can choose the flavors you love to dominate, add just a touch of this or that and go heavy on something else. This recipe is the ratios that I love - add, subtract...use a stronger or milder cinnamon - whatever makes you happy in your heart!
For the standard, Libby's-everybody-loves-it pumpkin pie recipe (two pie-big can) I use 3 1/2 teaspoons of the mix.
12 teaspoons China Cassia cinnamon
6 teaspoons ground ginger
3 teaspoons cloves - grind your own if you can
1/4 teaspoon allspice- grind if you want
1/4 rounded teaspoon freshly grated nutmeg
Combine all and store in an airtight container, if you don't use it all at once. (Like jumping in and wallowing around...ooops...sorry. Got carried away.)