It’s pumpkin spiced ERTHANG season! Rather than let it slip by without participating, I figured it was best to fully embrace it. Starting with this spiced pumpkin mix, which will be the base for my next two recipes, and can be used for so much more!
Ever since everything became pumpkin spiced, I promised my girlfriend, Shannon, that we would make homemade Pumpkin Spice Lattes. Hunting around for recipes, we settled on this one from The Kitchn. Although it was pretty tasty, the recipe called for a lot of pepper, ginger, vanilla and sugar. We adjusted the sugar by half, and cut down big time on the vanilla, but I had already blended the pepper in the pumpkin spice mix, so we just went with it! Definite emphasis on the SPICE, it was strangely spicy, which was alright for the first two sips, but ended up being a bit much after that, so I adjusted the pepper and ginger to a much more appropriate level here.
Get the recipe for homemade Pumpkin Pie Spice here.
- 1 can (400 ml or 1½ cups) pureed pumpkin
- 1 tablespoon pumpkin pie spice
- ½ cup sugar
- 2 tbsp vanilla extract
- In a bowl, mix pumpkin, spices, sugar, and vanilla extract.
- Store in refrigerator up to a week.
This is a great base for a number of things (many of which I have yet to think of..), but as it sits in my fridge, I’m sure I will thinking of some more uses for it.
Got any ideas?
Bob
Pumpkin Spice Dessert Pizza | BS' in the Kitchen // Oct 5, 2014 at 10:02 am
[…] now I’ve done it…I had leftover pizza dough, and leftover Spiced Pumpkin Mix, so naturally I combined the two… How could I not!? I have always loved dessert pizza, and the […]
Pumpkin Spice Latte | BS' in the Kitchen // Oct 1, 2014 at 9:04 pm
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