I love it when I can use or adapt family recipes on a healing diet. Food is so much more than just nourishment. There is an emotional connectedness that comes with sharing food. For many, it is a language and labour of love.
As a child, among my other food allergies/sensitivities, I turned out to be allergic to pumpkin. Generally thought of as a fairly “safe”, benign food, just one teaspoon of pumpkin would cause me to break out in head-to-toe hives. Needless to say, I have never been able to experience the famed pumpkin spiced latte or even pumpkin pie for that matter. No matter, I don’t even like the smell of it anyways (pumpkin, NOT pumpkin spice).
Thankfully, my mom was ahead of her time. She made a point to be very in tune with my food issues and always worked to make up for them the best she could. As a result of my pumpkin allergy, her amazing sweet potato pie was born (which also doubled as a pumpkin pie recipe for those who wanted pumpkin – the sweet potato and pumpkin were interchangeable). It was the highlight of every holiday dinner for me, and it always meant so much to me that my mum made sure I could have pie right along with my cousins! The spice blend she used still gives me all kinds of warm fuzzies.
As an adult, though I still can’t do pumpkin, I wholeheartedly jump on the pumpkin spice bandwagon in fall! So this chilly October Monday, I’m sharing with you my mama’s heart-warming pumpkin/sweet potato pie spice blend and five ways I love to use it!
Mum’s Pumpkin Pie Spice Blend
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1 1/2 teaspoon ground mace (or nutmeg if not AIP)
- 1/4 teaspoon ground cloves
- pinch of salt (optional)
If you don’t happen to have these spices in their ground form, most of them are easy to grind yourself in a coffee grinder (with mixed results, depending on the grinder) or a mortar and pestle (with the added bonus of an arm workout). Once combined, store in an airtight jar and it will last you through the holiday season.
- This spice blend works great in my Sweet Potato Custard recipe!
- I add it to my Hot Coco every now and then for an interesting flavour twist.
- It’s also tasty on a lovely baked salmon fillet along with a little bit of maple butter.
- This is the feature spice blend in my Spiced Granola (recipe coming soon!), which is delish, if I do say so myself.
- And last, but certainly not least, Sweet Potato Pie (or pumpkin, if one so desires) (recipe coming soon!).
I hope this has given you some inspiration for your culinary journey this fall. What are your favourite and unique ways to use pumpkin spice?
This post has been shared on Hearth and Soul Link Party, Bee Party, Cook, Blog, Share, Delicious Dishes Recipe Party, Tasty Tuesday, Tasty Tuesdays, A Blogging Good Time, Full Plate Thursday, Simple Homestead Blog Hop, and Cooking and Crafting with J&J!