I also used 3/4 tsp
pumpkin pie spice in place of the ginger & nutmeg as another reviewer suggested.
Though, you could replace the cream cheese with pumpkin puree mixed
with pumpkin pie spice and then make a cream cheese drizzle.
That's right — a donut that's not awful for you, chock full of nutrient - dense pumpkin and the warm flavors of
pumpkin pie spice mix.
Learn how to easily make your
own pumpkin pie spice with ingredients you most likely already have in your pantry!
This is why it is only now that I'm sharing my first
pumpkin pie spice recipe of the season, after fall has already begun.
I replaced the maple syrup with organic unsweetened apple sauce with cinnamon and a little bit of honey and I added extra
pumpkin pie spice until it tasted right for my preference.
I mentioned how to
make pumpkin pie spice in the muffin video but I thought it would be better to post this recipe separately.
Divide the shake in to two glasses and top with coconut whipped cream, caramel and
more pumpkin pie spice if desired.
I always
buy pumpkin pie spice around the holidays, make one pie, then it goes unused the rest of the year.
Pumpkin, combined with the warmth of
pumpkin pie spice flavors like cinnamon, nutmeg, ginger and cloves, helps me embrace sweater weather with open arms.
As for the spices, I almost always prefer to blend my own instead of using
pumpkin pie spice because it's cheaper and I can control the ratio of spices.
Stir well, garnish with whipped cream (regular or dairy - free), sprinkle with ground cinnamon or
extra pumpkin pie spice, and serve immediately.
In addition to the 2 mentioned ingredients, you'll need the basic — butter, sugar, eggs, flour, baking powder and of
course pumpkin pie spice.
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