Sunday, October 15, 2017

ChezCindy: Homemade Pumpkin Pie Spice

 Homemade Pumpkin Pie Spice

Pumpkin pie spice can be purchased in the spice aisle of your local grocer, but consider making your own.  It is generally a combination of warm spices used when making pumpkin pie.  You most likely have the spice ingredients in your pantry to make pumpkin pie spice, with a considerable difference in taste from store-bought.  And, there are endless uses when making Fall and Winer recipes from quick breads to cakes, cookies and granola.

Homemade Pumpkin Pie Spice
3 tablespoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves

Measure each ingredient and add to a small bowl, whisking to combine.  Transfer to an airtight jar with a lid, such as a small glass canning or jelly jar.  Label and store in your pantry for 6-9 months. 

Pumpkin Pie Spice Granola

1/3 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla extract
3 cups old fashioned oats
1 cup pepitas, raw pumpkin seeds
1 cup chopped pecans
3 tablespoons brown sugar
1 1/2 tablespoons pumpkin pie spice
1 teaspoon kosher salt
1 cup dried cranberries

Preheat oven to 300 degrees.  Line 2 large rimmed baking sheet pans with parchment paper. 

In a small saucepan, melt the coconut oil; cool.  Add in the maple syrup and vanilla.  Whisk to combine. 
In a large bowl, add the oats, pepitas, pecans, brown sugar, pumpkin pie spice and salt.  Stir to combine.  Pour the coconut oil syrup mixture over the oats, stirring well to coat the oat ingredients.  Wait to add the dried cranberries until granola is baked.  Adding the dried fruit during the baking time makes the fruit tough and overly dried.  Always add any dried fruit after baking the granola.

Transfer the oat mixture to the lined sheet pans, spreading into a even layer.  Bake in the oven for 50-55 minutes, until lightly browned without stirring.  Remove from the oven.  Add the dried cranberries at this time.  Allow the granola to cool on the sheet pans.  When completely cool, break the granola into pieces and transfer to an airtight container, such as mason jars.  Granola will stay fresh in your pantry for 3-4 weeks. 

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