|Pumpkin Pie Spice 1 Pound Pouch $11.49|
|5-14 Pounds||10% off Regular Price|
|15-24 Pounds||15% off the Regular Price|
|25-49 Pounds||20% off the Regular Price|
|50+ Pounds||25% off the Regular Price|
Description: A spice blend with a strong cinnamon flavor and aroma, with allspice, nutmeg, ginger and clove notes.
Ingredients: Spices including Cinnamon.
Usage: Recipes for Pumpkin Pie Spice
Storage: Store in a cool dry place, away from heat, light, and humidity.
Nutrition Information (per 100 grams)
|Gram Weight (g)||100.00||Dietary Fiber (g)||42.46|
|Water (g)||9.77||Protein (g)||5.02|
|Calories (kcal)||288.54||Vitamin A - IU (IU)||281.49|
|Calories from Fat (kcal)||55.06||Vitamin B1 (mg)||0.02|
|Fat (g)||6.12||Vitamin B2 (mg)||0.03|
|Saturated Fat (g)||3.13||Vitamin B3 - Niacin Equiv (mg)||1.92|
|Mono Fat (g)||0.68||Vitamin C (mg)||9.17|
|Poly Fat (g)||0.67||Minerals|
|Trans Fatty Acid (g)||0||Calcium (mg)||780.94|
|Cholesterol (mg)||0||Iron (mg)||8.22|
|Carbohydrates (g)||75.30||Phosphorus (mg)||92.44|
|Total Sugars (g)||4.54||Potassium (mg)||603.96|
*Values are calculated from literature and are not based on actual analysis.
Tips: Pumpkin Pie Spice and be used as a substitute for cinnamon in cakes, spreads, or baked fruits.
Pumpkin Pie Squares
Reserve 1 cup cake mix. Combine remaining mix, melted butter and 1 egg in bowl; mix well. Press over bottom of 13x9 pan. Combine pumpkin, 2 eggs, brown sugar, pie spice and milk; pour into pan. Mix reserved cake mix, cinnamon, nuts, and butter in small bowl. Sprinkle over pumpkin layer. Bake at 350 for 45-50 minutes or until knife inserted in center comes out clean. Cool. Serve with whipped cream.
Whisk together pumpkin, sugar, oil, and egg until smooth. Stir in raisins and nuts. Stir in dry ingredients until combined well. Divide batter into 9 greased muffin cups; sprinkle with sugar; bake at 375 degrees for 20-25 minutes. Cool on wire rack.
Combine first 3 ingredients and press into the bottom and 2 inches up the sides of a 9" springform pan. Bake at 350 degrees for 5 minutes. Beat cream cheese, sugar, and vanilla until smooth. Add eggs, pumpkin, and spice; beat until just combined. Pour into crust. Bake at 350 degrees for 1hour. Cool on a wire rack for 10 minutes. Run a knife around the edge to loosen and cool 1 hour longer. Refrigerate until completely cool. Remove sides of pan and serve. Garnish with whipped cream.
Pumpkin Spiced Tea
Steep tea bags in boiling water for 8 minutes. Add juices, sugar, and spice stirring to dissolve ingredients. Serve with a cinnamon stick to stir.
Praline Pumpkin Pie
Preheat the oven to 450 degrees. Combine pecans, brown sugar, and butter. Press into the bottom of the pie shell. Prick the sides of the shell with a fork. Bake 10 minutes, cool. Decrease the oven temperature to 350 degrees. Mix together eggs, sugars, flour, salt, and spice; blend in the pumpkin. Gradually add the milk and mix well. Pour the filling over the pecan mixture in the baked shell. Bake 50-60 minutes or until a knife inserted into the filling comes out clean. Serve with whipped cream.
Preheat oven to 350 degrees. Lightly grease a jelly roll pan. Beat eggs, sugar, pumpkin, flour, soda, and spice. Pour into pan; bake 15-20 minutes. Cool 15 minutes. Unmold cake onto sheet of wax paper; roll up. Let stand 4 minutes. Beat cream cheese, confectioners sugar, sugar, and vanilla; unroll cake and spread on filling. Using wax paper as a guide, roll up and chill. Remove paper, dust with additional confectioners sugar.
Pumpkin Custard Pie
Preheat oven to 350 degrees. Wash pumpkin, cut in half, removed seeds and membranes. Place cut sides down on cookie sheet with rim. pour in 1 cup water; bake 1 hour until tender, cool. Remove rind, mash until smooth. Preheat oven to 400 degrees. Beat eggs until frothy; add brown sugar and mix until sugar dissolves. Add salt, vanilla, spice, and half and half. Stir in 1 cup pumpkin until blended. Pour into pie crust. Bake 15 minutes. Reduce oven to 350 degrees and bake 35-40 minutes. Do not over bake. Cool. Refrigerate.
Baked & Stuffed Sweet Potatoes
Wrap sweet potatoes in aluminum foil, shiny side in. Bake for 1 hour at 350 degrees. Unwrap; cut 1 1/2 inch wide strip from top of each potato. Scoop out pulp into a bowl leaving shells intact. Mash pulp with remaining ingredients; spoon into shells. Bake at 350 for 10 minutes to heat through. Sprinkle with chopped pecans if desired.