Pumpkin Pie Spice Recipes
Tips:
Pumpkin Pie Spice and 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-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 Spice Barn 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
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 Spice Barn Pure Vanilla
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.
|
