Pumpkin Spice Blend 5 Ways
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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!
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoon ground ginger
- 1 1/2 teaspoon ground mace (or ground nutmeg if not AIP)
- 1/4 teaspoon ground cloves
- pinch of sea 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?
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