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    Home » Recipes » Vegan

    How To Make Pumpkin Pie Spice and Pumpkin Puree

    Oct 6, 2015 ·

    Jump to Recipe·Print Recipe

    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

    Pumpkin pancakes, cookies, pies and lattes, all good reasons to have pumpkin pie spice available. This year why not make my own, if you're like me you probably have all of the ingredients in your pantry. I'll admit my spice and herb shelf overflows with a ridiculous amount of items I had completely forgotten. I finally buckled down and reorganized my stash of herbs and spices, no more falling in my face spice jars when I open the pantry.

    As I organized I realized I didn't need to purchase a lot of these spices and herbs. That's when I decided to make my own pumpkin pie spice, I had all the ingredients.

     

     

    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

    Just mix and store in an airtight container and you'll have your very own flavor of the season ready for use whenever you need it.

    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

    Since I was in a make-my-own mode I decided to make my own pumpkin puree. Did you know that often times the pumpkin sold in cans is actually squash and not true pie pumpkin.  Making your own pumpkin puree is not that difficult, and here's how.

    You'll need a pie pumpkin, the smaller pumpkins about the size of a child's head. Start by washing the skin, slice using a large knife and scoop out the seeds and fibers.

    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

    Place face down on a parchment lined baking sheet and bake for about an hour and a half or until you can easily pierce it with a fork.

    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.After the pumpkin has cooled slightly you can scoop the insides or just peel the skin.

    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

    Use a blender to puree the pumpkin flesh until smooth.

    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

    Because there is a bit of water in pumpkin, it's beat to strain several hours or overnight. I strained mine over a flour sack cloth. After draining I had about 2 cups of pumpkin puree.

    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

     

    Print
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    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

    Pumpkin Pie Spice

    • Author: TheWholeServing
    • Prep Time: 5 mins
    • Total Time: 5 mins
    • Yield: ¾ cup 1x
    Print Recipe
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    Ingredients

    Units Scale
    • ¼ cup ground cinnamon
    • 1 tablespoon ground ginger
    • 1 tablespoon nutmeg
    • 1 ½ teaspoon ground mace
    • 1 ½ teaspoon ground cloves
    • 1 ½ teaspoon ground allspice

    Instructions

    1. Place all ingredients in a small bowl, whisk (Affiliate Link) to combine. Store in a spice jar or airtight container.

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

    Pumpkin Puree

    • Author: TheWholeServing
    • Prep Time: 5 mins
    • Cook Time: 1 hour 30 mins
    • Total Time: 1 hour 35 mins
    • Yield: 2 cups
    Print Recipe
    Pin Recipe

    Ingredients

    • pie pumpkin

    Instructions

    1. Wash the skin of pumpkin.
    2. Slice using a large knife, place face dow on a parchment lined baking pan.
    3. Bake for 1 ½ hours or until you can easily pierce with a fork.
    4. Allow to cool a bit before peeling the skin from the flesh. If unable to peel, simply scoop the flesh out.
    5. Blend until completely smooth in a blender.
    6. Drain puree over a cheesecloth or flour sack cloth for several hours or overnight.
    7. Use immediately or place in an airtight container and store in the fridge.

    Did you make this recipe?

    Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

    There you have it, your very own pumpkin pie spice and pumpkin puree.

    Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

    Congratulations to Shelly McDermott, she's the winner of "The Plant-Based Journey" giveaway.

    More Vegan

    • Roasted Tomato Chutney
    • Chocolate-On-Chocolate Vegan Cupcakes
    • Easy Meatless Meatballs
    • Easy 5 Minute Pizza Sauce

    About Celeste

    Reader Interactions

    Trackbacks

    1. Whole Wheat Pumpkin Muffins - This Silly Girl's Kitchen says:
      at

      […] I made a batch before going to bed and took them to work to share and they were a big hit. So add this one to your pumpkin repertoire. If you’re like me you don’t always have pumpkin pie spice available or if you do it’s leftover from last year and has lost is pop. The solution, make your own, here’s my recipe for Pumpkin Pie Spice. […]

    2. Pumpkin Apple Tart - The Whole Serving says:
      at

      […] tossing the sliced apples with sugar and pumpkin pie spice, simply arrange the apple slices in the tart shell, spread the pumpkin mixture and bake. My first […]

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    I’m Celeste the content creator, recipe developer, and food photographer here at The Whole Serving. I’ve been blogging for over ten years and I absolutely love creating and photographing tasty recipes.

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