Here is my ever-so-easy pumpkin pie spice mix. I store it in an airtight jar and it will keep for several months. It is really easy to make so I don’t make a super large batch.
PUMPKIN PIE SPICE MIX
2 1/4 tablespoons ground cinnamon
2 teaspoons freshly ground nutmeg
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1/2 teaspoon allspice
1/8 teaspoon ground cardamom*
Mix all spices together and store in an airtight jar away from heat or light.
*Cardamom is a sweet and savory spice. Both the seeds and the pod have a rich aroma and are often used in desserts, hot and spicy dishes, aromatic beverages, coffees and teas.
Note: If you don’t have a nutmeg grater, don’t worry; just buy ground nutmeg. I personally love freshly ground nutmeg, especially in my French toast batter, but that I’ll save for another column.
SISTER PAULA’S PUMPKIN CHEESECAKE
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
3 8-ounce packages cream cheese, at room temperature
1 15-ounce can pureed pumpkin, not pumpkin pie filling
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2-teaspoon ground cinnamon*
1/8 teaspoon fresh ground nutmeg*
1/8 teaspoon ground cloves*
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees. For crust, in a medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring-form pan. For the filling, in a large bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour filling into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
*You can use 1 1/2 teaspoons of homemade pumpkin pie spice in place of the spices in the filling recipe.
IMPOSSIBLE BISQUICK APPLE PUMPKIN PIE
6 cups pared, peeled and sliced apples
2 cups uncooked baking pumpkin, peeled and grated
1 cup brown sugar, packed
1 teaspoon ground cinnamon*
1/4 teaspoon. ground cloves*
1/4-teaspoon ground nutmeg*
1/4-teaspoon ground ginger*
1/2 c. Bisquick baking mix
1/2 cup dry powdered milk
1/4 cup softened butter
Fill buttered 10-inch pie plate or shallow casserole with sliced apples. Put remaining ingredients together (grated uncooked pumpkin included) in food processor or blender and mix thoroughly. Pour blended ingredients over apples. Bake at 350 degrees for 45-50 minutes. Serve hot or cool with whipped cream or ice cream.
*You can replace the spices in this recipe with 1 3/4 teaspoons of pumpkin pie spice mix.