There are some recipes, that as much as I enjoy them, are just seasonal recipes for me. I make them once a year and that’s it.
Like pumpkin pie.
Pumpkin pie is yummy stuff but I only make one when Thanksgiving rolls around, which I suspect is pretty typical for most people.
The recipe I’ve been using the last few years for pumpkin pie calls for 1 tablespoon of pumpkin pie spice blend. And you know what? I’m just way too practical to buy a jar of pumpkin pie spice just so I can use it once a year. There’s no point when I already have the spices I need sitting right in my cupboard already!
Sometimes I see other recipes for quick breads or cookies that call for pumpkin pie spice blend too so I suppose it’s not entirely true to say I might never want to use pumpkin pie spice blend except for my annual pumpkin pie. But on those random occasions when I might want it for some other recipe, it’s still just as easy to grab a few other spices and just quickly create the blend myself.
In the early days of this blog, I did a post on how I make the equivalent of one teaspoon at a time of a DIY pumpkin pie spice blend. But because the pie recipe I’m using most often now calls for a tablespoon of pumpkin pie spice, I decided to tweak my blend a little bit to increase it. I love that it’s a simple and easy way to use the “all purpose” spices I already have sitting on my shelf to make what I need. A simple mixture of cinnamon, nutmeg, ginger and cloves will do the trick!
No pumpkin pie spice blend in the cupboard? This simple mixture of four other pantry spices can save the day!
- 1-1/2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Cloves
Combine the cinnamon, nutmeg, ginger, and cloves.
This combination will equal 1 tablespoon of pumpkin pie spices to use in recipes.
Idea to use this spice blend in a pumpkin pie:
Combine a 15 oz can of pumpkin, a 14 oz can of sweetened condensed milk, 2 eggs, and the 1 tablespoon of pumpkin pie spice blend. Place in a 9" unbaked pie shell and bake at 425 degrees for 15 minutes, then reduce the heat to 350 degrees and back for 40 more minutes.
As a bonus, I’ve included the recipe for a quick pumpkin pie in the recipe notes above too!
And when it comes to baking pies, I like to use pie crust shields to keep the edges of my pie crusts from burning, and I have a set that comes in pieces like this set of pie crust shields. But I may have to get updated because they are also available as a one piece pie crust shield which looks super easy to use, and they make silicone pie crust shields now too!