Making Your Own Pumpkin Pie Spice

Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant.  Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year.  However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs.  Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many.  Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.  

Pumpkin Pie Spice Ingredients

  • 1 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 2 teaspoon ground ginger or ground dehydrated orange zest
  • 2 teaspoon nutmeg
  • 3 Tbsp ground cinnamon

Pumpkin Pie Spice Directions

  • Combine all ingredients in a small mixing bowl whisk together thoroughly.
  • Pour the pumpkin pie spice into an airtight container
  • store the sealed pumpkin pie spice container in a cool dry place.
  • The pumpkin pie spice should be used within 6 months for best results.

Cook’s Note

  • I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.

Pumpkin bars with Sugarless Cream Cheese Frosting

Do you love pumpkin bars and would love to have it frosted cream cheese frosting? If yes, then you will like this article. We are sharing a tasty and easy to make sugarless cream cheese pumpkin frosting recipe. It is made from canned pumpkin and cream cheese. It is frosted and also is gluten-free. It, therefore, is low carbohydrate preparation. It is made from natural ingredients and also can be good enough for around 24 hours when kept in the refrigerator. Let us have a look at the ingredients required and the instructions for making it.

Ingredients Required:

  • Pumpkin Puree – 1 cup
  • Unsalted Butter (cut into cubes) – 1/4 cup
  • Cream cheese – 2 ounces.
  • Large eggs – 2
  • Vanilla extract – 1 teaspoonful.
  • Erythritol sweetener blend – 2/3 cup.
  • Bleached almond flour – 1 cup
  • 2 teaspoonfuls of baking powder (gluten-free)
  • Pumpkin pie spice – 1 teaspoon.
  • Sea salt – half teaspoon

You also need the following for cream cheese frosting

  • Cream cheese –6 ounces (Ensure that it is cubed and softened)
  • Powdered erythritol – 1/2 cup.
  • Heavy cream – 1 tablespoon (though optional, it is recommended because it helps in easier frosting)
  • Vanilla extract – 1 teaspoon.

How To Make?

It is not very difficult to make and should not take more than 30 minutes (making time). Please go through the following steps

To make the Pumpkin Bars

  • Ensure that the oven is preheated to 177 degrees centigrade (350 f).
  • Find a 9×9 inch baking pan (23 x 23) and line with parchment paper.
  • The cheese and butter should be warmed together in either the microwave or a double boiler until the cream cheese and butter and can be easily stirred together.
  • Take another large bowl, combine pumpkin puree, cream cheese and butter mixture (already stirred together), eggs and vanilla with a hand mixer. Don’t overdo it and use medium speed and mix until the mixture is smooth.
  • In another mixing bowl another bowl combine sweetener, almond flour, pumpkin pie spice, baking powder, and salt.
  • The dry flour mixture should be added to the wet ingredients.
  • Combine the mixture, again using a hand mixer on low until the mixture is thoroughly combined and forms a batter.
  • The batter should be poured into the lined baking ban.
  • jiggle or use a frosting knife to smooth the top.
  • Place on center shelf f the oven and bake about 20 to 30 minutes until an inserted toothpick is able to be taken out clean.
  • Place on a cooling rack and allow pumpkin bars to cool to room temperature.

To Make the Frosting

  • As far as frosting is concerned, you will have to use a hand mixer to combine and smooth the sweetener, cream cheese, and vanilla.

Decorate The Bars

  • Once the bars have cooled to room temperature, you can frost the pumpkin bars and cut into servings
  • If refrigerated, the bars be stored for about 24 hours before serving, if desired.

Italian Style Spaghetti Squash Au Gratin for two

Au Gratin and spaghetti squash what a combination, then add an Italian flavor twist and you have a savory side dish or, if you are eating lite, a colorful main course.  

Ingredients

  • 1 small-medium spaghetti squash
  • 3 tablespoons olive oil
  • 1 medium fresh yellow pepper (100 gr.), chopped
  • 2 large garlic cloves, crushed
  • 1 medium onion (70 gr.), chopped
  • 1 small red chili, chopped
  • 1 ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon lemon zest
  • 3 tablespoons parmesan cheese (15 gr.)
  • 4 tablespoons Mozzarella, Havarti, Swiss, or mild White Cheddar cheese to top au gratin (60 gr.)
  • 8 to 10 basil leaves

Directions

  • Preheat oven to 350 Fº / 180Cº / Gas Mark 4.
  • Cut the spaghetti squash in half lengthwise.
  • And scoop out the seeds with a spoon
  • Place the spaghetti squash upside down on a parchment paper.
  • Bake for 50 to 60 minutes until soft and juicy.
  • Remove from the oven and let cool
  • Pull the squash flesh from the peel by scrapping horizontally with a fork. Set spaghetti squash flesh aside and discard shell.
  • Heat olive oil in a pan.
  • Add crushed garlic, chopped onion, ground pepper, and chopped chili.
  • Cook for 5 minutes until they start to brown.
  • Add chopped bell pepper.
  • Cook at high heat for three minutes while continuously stirring.
  • Place spaghetti squash in a mixing bowl and add in the yellow pepper mixture. Mix well.
  • Stir in parmesan cheese and mix.
  • Transfer mix in two 10 or 12 oz ramekins and top with Mozzarella, Havarti, Swiss, or mild White Cheddar cheese.
  • Place ramekins with au gratin on a warmed baking stone and put in the oven, placing the baking dish under the broiler, for 3-4 minutes until cheese is golden and crispy on the edges.
  • Garnish with fresh basil leaves.
Two rustic ramekins with Au Gratin
Two rustic ramekins with Au Gratin

Related References

Mock Apple Pie Recipe

Mock Apple Pie
Mock Apple Pie

This dish I fondly remember from my early years. My mother, never being one to waste anything, used to make this dish around harvest time to use up green pumpkins whose flesh had not yet turned golden inside.  I have no ideas where she came up with this recipe, but it always seemed like good eats to us kids.  If your pumpkin is a little too small or you underestimated the size needed fill your pie, not a problem, just add some apple slices to make up the difference.

Ingredients

  • Two to three pounds of green pumpkin
  • 2 prepared pie crusts
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon of salt
  • 1 1/4 cup green pumpkin; peeled and sliced
  • 2 tablespoons margarine

Directions

  • Preheat Oven: Heat oven to 425 degrees.
  • Prepare smallish green Pumpkin (two to three pounds)
    • With large knife (I used a clever for this task) cut pumpkin into halves
    • Remove seeds and scrape out seed web
    • With large knife or clever cut halves into quarters
    • With large knife or clever cut quarters into one or two inch slices
    • Take a slice at a time lay it on its side and with paring knife cut the peel off
    • Repeat until all slices are peeled
    • Cut the peeled (flesh) slices into ½ inch slices
    • Cut into halves or quarters approximately apple slice sizes (Try to keep the size of the slices even)
  • Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
  • fold in green pumpkin slices (all slices should be covered)
  • Even line a 9 inch pie pan with prepared pie crust
  • Pour into pastry-lined pie plate and gently level with spoon or spatula
  • Dot with small bits of margarine.
  • Cover with top crust and seal the edges.
  • Cut slits in the top.
  • Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
  • Bake 30 and carefully remove foil from pie edges
  • Bake an additional 10 to 20 minutes more until crust is brown and juice begins to bubble through slits in crust.

Caution

  • Let cool 15 to 30 minutes on elevated rack before serving

Serving

  • 6

Winter Squash – Sweet Dumpling

Winter Squash, Sweet Dumpling (C.Pepo)
Winter Squash, Sweet Dumpling (C.Pepo)

Sweet Dumpling is a very sweet, tender orange flesh and a acornish shape with ivory skin with dark green stripes. The Sweet dumpling has pale orange flesh About the perfect size for having and filling with a meat stuffing for a nice two-person meal starter.

Species

Cucurbita

Genus

Pepo

Classification

Squash

Family

Acorn

Days To Maturity

100-110 days

Fruit Size

A small to medium sized squash ranging in diameter from 5 to 7 inches.

Weight

¾ to 1 lb

Skin Color

Ivory skin with dark green stripes

Habit

Medium length vines

Seed Depth

½ – 1″

Seeds Per group

4 -6

Seed Spacing

6″

Space Between Hills

4 – 6′

Day To Germination

7 – 14

Thin To (Plants Per hill)

2

Year Introduced

1976

Heirloom

No

Resistance

Unknown

Usage

Edible – Very good food qualities

Storage

Good Keeper

Space Saver

Can be planted in your landscaping or in a very large pot.  Also, can be grown vertically.

Substitution

substitutes for Acorn or carnival

Related References

Edible Flowers

Edible Flower Mixed Greens Fresh Salad
Edible Flower Mixed Greens Fresh Salad

Flowers are something most people don’t consider edible, even though the have likely been eating and or drinking them most of their life without much consideration.

Taking advantage of edible flowers and allow the multi-use their plants as food sources.  May flowering plants also have edible leaves, stems, berries and/or fruit. Given some care not to hinder your berry or fruit production, edible flowers and allow your family to begin eating from more of your garden earlier that would otherwise be possible.

Here is a quick list of edible flowers:

Edible Flowers

NameLongevity
Anise hyssopTender Perennial
ApplePerennial
Bee BalmPerennial
BorageAnnual
CalendulaAnnual
ChamomilePerennial
DandelionPerennial
Daylily Perennial
DianthusPerennial
Elder (Elderberry) flowerPerennial
English DaisyPerennial
FennelPerennial
HibiscusPerennial
HoneysucklePerennial
JasminePerennial
Johnny-Jump-UpAnnual
LavenderPerennial
LemonPerennial
LilacPerennial
LindenPerennial
Malabar SpinachAnnual
MintPerennial
New Zealand SpinachAnnual
PansyPerennial
Pineapple GuavaTender Perennial
Pineapple sageTender Perennial
PumpkinAnnual
Red CloverBiennial
RosePerennial
Scented GeraniumTender Perennial
Signet MarigoldAnnual
Squash (summer & winter)Annual
SunflowerAnnual
Sweet WoodruffPerennial
Tuberous BegoniaPerennial
TulipPerennial
Turkscap Perennial
VioletPerennial

Related Topics

Growing Winter Squash and Pumpkins Vertically

Winter Squash Grown Vertically
Winter Squash Grown Vertically

Growing winter squash and pumpkins vertically can save garden space and help to fight pests.  To grow squash vertically, here a few simple tips to follow:

  • Choosing the correct seed is the best place to begin. To grow squash Vertically choose squash that has a vining habit (sometimes called trailing) and produce small fruit; two pounds or less is recommended. Growing squash that can grow to a hundred pounds or more would be hard to accommodate when building the structure to be climbed and would break from the vines before mature.
  • Site and climbing structure should be properly prepared. The climbing structure should be strong enough to withstand strong winds and the weight of the squash as they reach maturity.
  • The soil needs to be well worked and mounded to allow soil based watering methods, such as trench or soaker hose and provides adequate drainage.
  • The grooming method needs to be adapted to encourage the growth of several small fruits. Many gardeners recommend removing fruit and leaving only one or two on each vine; thus, encouraging a few large fruits.  When growing vertically we want to encourage the growth of numerous small fruit, which will be less likely to tear the vines down or fall off the vine.
  • As squash grow larger and providing additional support for the fruit may be desirable to prevent the fruit from tearing themselves from the vine before mature or falling to earth and breaking or being bruised.
  • With some early maturing varieties picking of fruit may be necessary as the fruit becomes fully mature to reduce weight in the vine and to encourage the vine to produce more fruit. Care should be taken to ensure the fruit is fully mature.