BLOOMFIELD, NJ – Pumpkin Spice is everywhere, in lattes, in cookies, and just about other every imaginable item in the grocery store. There are even rumors coming out of London that Pumpkin Spice will be joining a Spice Girls reunion concert, but that sounds more like an internet legend than anything else.
Pumpkin spice, or pumpkin pie spice, is a combination of warm spices originally blended to create the spice in pumpkin pie. From time to time a “food journalist” will get their knickers in a twist and write ad nauseam about the final product not containing any pumpkin. ARGH! Keep in mind that spaghetti sauce does not contain any spaghetti and cake frosting does not contain any cake! Forget all of that nonsense, pumpkin pie spice is about the spice, and just the spice.
Laura Theodore, the Jazzy Vegetarian, shares the secret of her Mom’s Pumpkin Pie Spice in her book “Jazzy Vegetarian Classics.”
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This heirloom recipe is a blend of sweet and spicy flavors that are ideal for pumpkin pie, cakes, and cookies. Laura writes that it is even great in oatmeal. We’ve even tossed some of this spice in with cubed sweet potatoes and butternut squash before roasting. Replace the cinnamon in your apple pie with this spice blend for a jazzy twist to an American classic!
1 Tablespoon Ground Cinnamon
1 Tablespoon Ground Ginger
1 Tablespoon Ground Nutmeg
1 Tablespoon Ground Allspice
Place all the ingredients in a small bowl and stir with a dry whisk to combine. Store in a tightly sealed container in a dry place away from sunlight.
Be sure to like the Jazzy Vegetarian on Facebook and follow Laura Theodore on twitter at @JazzyVegetarian.