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Pumpkin Pie Spice - Salt Free

Pumpkin Pie Spice - Salt Free

Origin:
USA
Cuisines:
American
Taste Adventures:
Pumpkin desserts, Pumpkin breads, Pumpkin Soup, Butternut Squash, Sweet Potatoes, Yams, Granola, Wine, Apple Cider
Ingredients:
Vietnamese Cinnamon, Organic Ginger, Organic Nutmeg, Organic Cloves

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This aromatic salt free and sugar free blend is great with all things pumpkin - from pie to soup to cheesecake. A wonderful spice blend for butternut squash, yams, sweet potatoes, cookies and homemade granola. See below for easy and memorable pumpkin pie recipes, and spiced graham cracker and walnut crusts.

Caramel Pumpkin Pie with a Walnut Crust:

Start this recipe by removing the label and lid from a can of condensed milk and cover it with foil. Then place the can on a steam rack in your pressure cooker and cook on high pressure for 38 minutes. Alternatively, you can remove the label and leave the lid on and simmer it submerged in hot water set on a steaming rack in a pot on the stove for 3 hours.

Walnut Crust:
1 cup shelled Walnuts
packed 1/4 cup Brown Sugar
scant 1/4 cup White Sugar
1 teaspoon Spice Ace Pumpkin Pie Spice

Preheat oven to 400 degrees. Grind the walnuts by pulsing them in a food processor until coarse and sandy - not too fine, or it will turn to paste. Mix with sugar and spice in a bowl and form into your pie tin evenly, tamping the crust down with your fingers or the bottom of a measuring cup to fit the pie tin. Place into 400 degree oven and pre-bake for about 5-6 minutes. Allow the crust to cool before pouring in your pie mixture.

For the Caramel Pumpkin Pie:
1 15oz Can of Pumpkin Puree (or 2 Cups of drained homemade pumpkin puree)
1 14oz Can of Sweetened Condensed Milk - Caramelized, as per instructions
2 Large Eggs
1 teaspoon Spice Ace Pumpkin Pie Spice - or up to 2 teaspoons for an extra spiced pumpkin pie
a pinch of Salt

Set oven to 350 degrees - since your condensed milk has already cooked, this pie will take less time/heat to set up and firm. In a mixing bowl, whisk together eggs, condensed milk caramel, pumpkin puree, Spice Ace Pumpkin Pie Spice, and optional salt. Pour into your cooled walnut crust, and place in center rack of oven to bake for 35-45 minutes - until the pie has puffed slightly and the center is firm to the touch, or until a knife inserted in the center comes out clean.

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Classic Pumpkin Pie:

Our take on this classic Thanksgiving dessert is made with our signature Pumpkin Pie Spice blend and an easy pumpkin-spiced graham cracker crust. Feel free to substitute your favorite traditional or gluten-free crust.

For a Graham Cracker Crust:
1 1/2 Cups (Or one 9 cracker pack) of Graham Crackers
1/3 Cup White Sugar
1/2 teaspoon Spice Ace Pumpkin Pie Spice
6 Tablespoons of Butter, melted

Preheat oven to 375 degrees. Pulse graham crackers in the food processor until sandy and coarse and combine evenly with melted butter, sugar, and spice. Press the mixture into your 8 or 9 inch pie pan with the flat bottom of a glass, then parbake at 375 for 7 minutes. For best resusts, allow to cool and set for at least thirty minutes before filling your crust.

For the Pumpkin Pie:
1 15oz Can of Pumpkin Puree (or 2 Cups of drained homemade pumpkin puree)
1 14oz Can of Sweetened Condensed Milk
2 Large Eggs
1 teaspoon Spice Ace Pumpkin Pie Spice - or up to 2 teaspoons for an extra spiced pumpkin pie
a pinch of Salt

Preheat the oven to 425 degrees. Beat the egg with the condensed milk, pumpkin puree, pie spice, and a pinch of salt. Pour the filling into your par-baked pie crust and place into a 425 degree oven. Bake for 20 minutes, then lower the temperature to 350 and allow another 25-40 minutes of baking - or until the edges brown slightly and a knife inserted in the center comes out clean.

Purchasing Options

Ground

Net Wt Container Price Qty
0.8 oz. 1/4 Cup Glass Jar
$5.79
1.9 oz. 1/2 Cup Glass Jar
$9.09
OR