Ras el Hanout is a spice blend from the Middle East and North Africa. Spice market vendors all claim their version to be the best,...Read More
Pumpkin Spice Blend
I love when readers request recipes, and this one was an easy request to fulfill.
I’m surprised you haven’t included a recipe for pumpkin spice. I consider spice mixes to kind of be your thing! It’s my favorite thing that I’ve learned from you and in this case really necessary — I live in the UK and (shock! horror!) we don’t get pumpkin spice mixes. I don’t even know what’s in them or what they taste like (although I can guess), so I’d love to know if you do have your own spice mix!
So here it is: my take on Pumpkin Spice Blend plus suggestions on how to use it to add a lovely taste of autumn to your favorite dishes.
Pumpkin Spice Blend
Makes 1/4 cup | Prep 3 minutes | Whole30 compliant
3 tablespoons cinnamon
4 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
Make it spicy! Add 1 teaspoon ground cayenne pepper (Great for savory dishes!)
Place all the spices in a small bowl or jelly jar. Mix until combined. Store covered and sprinkle with abandon.
Rule of thumb for use: Use about 1 teaspoon per pound of meat and a pinch for individual servings of stuff, like 1/2 sweet potato or an apple. This is a broad generalization, so rely on your taste buds to guide you.
Use it to make Spicy Pumpkin-Spiced Pepitas.
Make sweet potato home fries: Sauté cubes of cooked sweet potato in your favorite cooking fat (lard, duck, coconut oil, ghee) with chopped scallions and Pumpkin Spice Blend.
Replace the Ras el Hanout in Sweet Potato Soup with Bacon with Pumpkin Spice Blend
Sprinkle on roasted winter squash: butternut, delicata, acorn
Make Autumn Hash: Sauté an onion in your favorite cooking fat until soft. Add some Pumpkin Spice Blend, then toss in cooked protein — roast chicken or turkey, beef or pork roast, ground beef — and cubes of roasted winter squash or sweet potatoes.
Spread a banana or apple spices with Sunbutter and sprinkle with Pumpkin Spice Blend.
Still hungry? Try these
This week, I caught "MAKE EVERYTHING WITH PUMPKIN SPICE"-Fever. So I roasted pepitas with ghee and a pumpkin spice blend, amped up with a smidge...Read More
Awesome post! I have also been wondering about these pumpkin-thingys, since I live in Sweden we dont have any tradition of eating pumpkin here. They are starting to show up at markets, but I have no idea which ones are which and which are good for what kind of foods, so maybe a follow-up guide to pumkins for us non-americans?
Until I can get to that post, here are some that might be helpful:
I love this blend! I’ve been using it to make my own pumpkin spice coffee. I heat up some coconut milk, pumpkin purée and spices in a small pot, whisk it together and then store in a glass jar for the week of delicious lattés. Thank you for all your books and blog, Melissa. We’re huge fans!
You’re so nice — thank you! Glad you like this recipe!
Thank you so much!
Try stuffed pumpkin Therese. I make it once a year and normally use salt and pepper only to season the filling. I’m going to skip the salt and pepper this year and try this spice blend instead.
I made this today to add to my hot breakfast “cereal”. It is SO GOOD!! Discovering your blog (yeah little late to the party) is like an early holiday gift. Plan to buy your book WellFed2 very soon as you have excellent reviews. Thanks for doing what you do.