Spice Barn® Your Source For Gourmet Spices.    

• Home
• Check Out
• View Cart
• Order Status

Complete Product List

Spices

Seasonings

Salts & Peppers

Salad Dressings

Popcorn Seasonings

Dip Mixes

Cinnamon Sticks

Ingredients

Hot Deals!

Recipes

Spice "How-To"

Shipping Info

Email Us

Pumpkin Pie Spice Recipes

Tips: Pumpkin Pie Spice can be used as a substitute for cinnamon in cakes, spreads, or baked fruits.

Pumpkin Pie Squares
1 18-ounce package yellow cake mix
1/2 cup melted butter
1 egg
1 16-ounce can pumpkin
2 eggs
1/2 cup packed brown sugar
2 1/2 teaspoons Spice Barn Pumpkin Pie Spice
2/3 cup milk
1 teaspoon Spice Barn Ground Cinnamon
1/2 cup nuts, chopped
1/4 cup butter

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. 

Pumpkin Spice Peanuts
3/4 cup sugar
1/2 cup water
2 cups shelled raw peanuts
1 teaspoon Spice Barn Pumpkin Pie Spice

Cook sugar and 1/2 cup water in a saucepan over medium heat.  Stir until sugar dissolves.  Add peanuts and cook 10 minutes.  Sprinkle pumpkin pie spice over peanuts and stir to coat.  Spread in a single layer on greased cookie sheet. Bake at 300 degrees for half hour, stirring every 10 minutes.  Cool on baking sheet, serve.

Pumpkin-Raisin Muffins
1/2 cup canned pumpkin puree
1/2 cup light brown sugar
1/4 cup vegetable oil
1 large egg
1/4 cup raisins
1/4 cup chopped walnuts
2/3 cup all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Spice Barn Pumpkin Pie Spice
1/4 teaspoon salt
granulated sugar for topping

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.

Pumpkin Cheesecake
1 1/2 cups graham cracker crumbs or gingersnap crumbs
1 tablespoon sugar
5 tablespoons butter, melted
24 ounces cream cheese
1 cup sugar
1 teaspoon Vanilla Extract
3 eggs
1 cup cooked or canned pumpkin
1 teaspoon Spice Barn Pumpkin Pie Spice
whipped cream

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
5 tea bags
5 cups boiling water
5 cups unsweetened apple juice
2 cups cranberry juice
1/2 cup sugar
1/3 cup fresh lemon juice
1/4 teaspoon Spice Barn Pumpkin Pie Spice

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
Praline:
1/3 cup chopped pecans
1/3 cup brown sugar
3 tablespoons butter
unbaked pie shell
Filling:
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon Spice Barn Pumpkin Pie Spice
2 cups cooked pumpkin
14 ounce can sweetened condensed milk
whipped cream

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.

Pumpkin Roll
2 eggs
1 cup sugar
1 cup canned pumpkin puree
3/4 cup flour
1 teaspoon baking soda
1 teaspoon Spice Barn Pumpkin Pie Spice
8 ounces cream cheese
1 cup confectioners sugar
2 tablespoons sugar
2 teaspoons vanilla extract

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
1 whole pumpkin
3 eggs
3/4 cup to 1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon Spice Barn Pumpkin Pie Spice
1 cup half and half
1 unbaked pie shell

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
4 8-ounce sweet potatoes
1/4 cup light brown sugar
3 tablespoons sour cream
1 teaspoons grated orange rind
1 tablespoon orange juice
2 teaspoons butter
1 teaspoon Spice Barn Pumpkin Pie Spice

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.

Pumpkin Pie Dip
8 ounce package cream cheese
2 cups powdered sugar
1 can pumpkin pie filling
1 1/2 teaspoons Spice Barn Pumpkin Pie Spice

Beat softened cream cheese and sugar with electric mixer.  Add pie filling and spice; beat well.  Cover and chill 8 hours.  Serve with fruit, cookies, or your favorite dipper.

Pumpkin Fudge
3 cups sugar
3/4 cup butter, melted
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 tablespoons light corn syrup
1 teaspoon Spice Barn Pumpkin Pie Spice
12 ounces white chocolate morsels
1 cup pecans, chopped
1 teaspoon vanilla extract

Prepare pan: Grease and line with foil and 9 inch square pan.  Stir sugar, butter, evaporated milk, pumpkin, corn syrup, and spice in heavy saucepan. Cook, stirring constantly, until mixture comes to a boil.  Continue cooking, stirring constantly, until a candy thermometer reaches 234 degrees or about 12 minutes.  Remove from heat; stir in remaining ingredients.  Pour into prepared pan; let stand 2 hours to cool.  Turn onto cutting board, remove foil, cut into squares.