For a delicious spice to add to pumpkin pie, try this spice blend. The blend can also be added to spiced nut blends.—Mary Dixon, Catlin, Illinois
Makes 30 Servings
Yield: Approximately 2-1/2 tablespoons.
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.
- Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.
Originally published as Homemade Pumpkin Pie Spice in Country Woman November/December 1995
Yield: 6 cups
- 1 egg white
- 1 teaspoon water
- 2 cans (12 ounces each) salted mixed nuts
- 1/2 cup sugar
- 1 tablespoon Homemade Pumpkin Spice (recipe above)
- In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.
Originally published as Spiced Nuts in Country Woman November/December 1995, p21