This is the ONLY pumpkin spice recipe you need. Use it in everything from No Bake Pumpkin Dream Bars to Pumpkin Spice Baked French Toast.

If you’ve been shelling out for store bought pumpkin pie spice, consider this a sign to make the switch.

Homemade pumpkin spice mix tastes so much better–and it’s a zillion times more cost effective!
From September to December, I’m reaching for the pumpkin spice constantly.
It goes into everything from cookies to coffee to pancakes all season long.

Of course, we all know that Fall means everything apples, too! That’s why this homemade Apple Pie Spice is the best spice blend for all of your apple recipes, and not just for pies.

And if you love the taste of gingerbread over the holidays (or all year long!), keep a supply of this Gingerbread spice mix on hand, too!

SAVE THIS DIY PUMPKIN SPICE MIX TO YOUR FAVORITE PINTEREST BOARD!

For years, I used those little jars of pumpkin pie spice from the store.
Then, one day in mid-October a while back, I ran out.

In the middle of making a batch of Pumpkin Muffins.
With no time to run to the store, I decided it couldn’t be too hard to make my own.

After a quick search, I found this Homemade Pumpkin Spice recipe  from Jamie at My Baking Addiction.
She has an incredible blog with so many wonderful recipes.
If you haven’t been by to see her, please do!

The flavor of the homemade pumpkin pie spice was SO. MUCH. BETTER. than the stuff I’d been getting from the store.

With no artificial preservatives, the pure taste of the spices shone through.
I also love that you can tweak the blend as much as you want to customize it to your taste preferences.

What is Pumpkin Pie Spice?

Pumpkin spice has no actual pumpkin in it.
Instead, it’s a blend of the spices commonly used to flavor a pumpkin pie (and lots of other pumpkin recipes).

My homemade pumpkin spice recipe is a simple mix of . . .

• Cinnamon
• Nutmeg 
• Ginger
• All Spice
• Cloves 

If you have all these ingredients in your spice cabinet right now, you can make your own homemade pumpkin spice. There’s really no reason to buy a grocery store spice mix ever again!

All you do is mix the spices together.
That’s it! No step 2.

How do I store it?

I stored my pumpkin spice blend in a small jar but you could also use a ziploc bag, a Tupperware container or any container you have with a nice fitting lid.

Got any extra spice jars with shaker lids lying around?
Store your pumpkin pie spice in that and be ready to sprinkle it over everything.
We love it in our coffee, on ice cream and even sliced fruit!

How long does this DIY Pumpkin Spice keep?

You’re going to love this: it keeps forever.

Okay, maybe not literally forever–but pretty darn close.
Stored in a sealed container in a cool location (but doesn’t need to be the refrigerator), the spice blend stays good for at least two years.

After a couple of years, the flavors will start to become muted.
If you notice that happening, it’s time to make a fresh batch.
I never end up needing to replace my spice mix because I use it so often.

Even if you’re not an avid baker of pumpkin spice recipes, you’ll probably use this spice blend up long before you’d need to toss it.

What can I make with Homemade Pumpkin Pie Spice?

This pumpkin spice blend is ready to use in just about any of your favorite pumpkin recipes this fall.

Pumpkin Spice Baked French Toast is the ideal breakfast for pumpkin lovers, with cream cheese and a streusel topping. For an adorable Halloween treat, give these Pumpkin Spice Meringue Pumpkins a try.

Our Pumpkin Spice Oatmeal Drop Cookies have been a hit at every fall fathering. White chocolate fans can’t get enough of these White Chocolate Pumpkin Spice Cookies either.

How does a slice of No-Bake Pumpkin Nutella Cheesecake or Pumpkin Chocolate Chunk Cake sound? Paired with a cup of coffee, tea or apple cider, it’s the best way to welcome fall.

And, folks, I definitely couldn’t write a post about pumpkin spice without mentioning the ever-popular Dairy-Free Pumpkin Muffins my pumpkin loving friends can’t get enough of.

Are you a pumpkin spice latte fan? I hardly know anyone who isn’t these days! My friend Rebecca is a tea drinker and her Pumpkin Spice Chai Latte recipe is a definite winner! You can make it with coffee too, if you’re a pumpin latte purist!

I could talk your ear off for days about all the fabulous recipes you can make this this blend. Here are just a few more delicious ideas:

• Pumpkin Spice Cranberry Pecan Pound Cake
• Pumpkin Spice Baked French Toast

When pumpkin spice is involved it HAS to be good!

And remember to top all of your pumpkin pies this holiday season with my easy Stabilized Whipped Cream instead of using Cool Whip!

One taste of this flavorful Homemade Pumpkin Spice and you’ll ditch your store bought jar forever!

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Keep an eye out for more of my easy recipes each week!

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Homemade Pumpkin Spice

Homemade Pumpkin Spice is the spice blend you need for all your fall and holiday baking. Skip the expensive store bought blends and make your own in seconds. Keep a jar of this pumpkin pie spice on hand and you're ready to make all your favorite fall treats! 

Course Condiment, Spice Mix

Cuisine American

Keyword DIY Pumpkin Spice, Homemade Pumpkin Spice, pumpkin, Pumpkin Spice

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5 tablespoons

Calories 22kcal

Author Lynne Feifer

Equipment

• mason jar or sealed container

Ingredients

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 ½ teaspoons allspice
• 1 ½ teaspoons ground cloves

Instructions

• In a small bowl, mix all ingredients together. 
• Store in a jar or container with a tightly fitted lid. 

Nutrition

Serving: 1g | Calories: 22kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 3mg | Potassium: 46mg | Fiber: 3g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Back in my early days of blogging, I used to rate everything I made on a scale of 1-4 rolling pins.

Homemade Pumpkin Spice earns an easy 4 rolling pins. 
It’s easy, quick, inexpensive and ROCKS!! Make it. You’ll be glad you did.

This post was originally published on 10/21/2012, and was updated in format and with new pictures on 8/27/2021.

The post Homemade Pumpkin Spice appeared first on 365 Days of Baking.

We love to have all sorts of snacks on hand for Game Days, don’t you?

For football games though, I find myself stress eating especially if the game is close or if it’s the playoffs.
Please tell me that I’m not alone in this.

Red Sox / Yankee games do that to me, and the Patriots in the playoffs.
Come to think of it, maybe I eat more during baseball or football playoffs than I do during the holidays because I’m just such a ball of nerves!! LOL

SAVE THESE BAKED SPICED ALMONDS TO YOUR FAVORITE PINTEREST BOARD!

Anyway, I made these Baked Spiced Almonds during my original 365 Days of Baking on Day 244, so figured it was time for a post and picture update.
I mean, it’s only been what, 7 years?

How time flies, hunh?
I mean that was 2 Red Sox Championships, and 2 Patriot Championships ago. haha
No that puts it into perspective, doesn’t it?

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Tips for making Baked Spiced Almonds –

• Use raw almonds, not ones that are roasted or salted. You want to be able to control how much salt is added.
• Line your rimmed baking sheet with parchment paper. This way you’ll prevent the almonds from sticking and it will help to roast them perfectly.
• If you like, play around with the seasonings! Substitute some crushed rosemary and thyme for the curry and garlic powders.
• If you need to store them, place them into a tightly sealed container and use them within a couple of weeks.

Looking for more snack ideas to have on hand either for the game or just in case, check these out!
These Jalapeno Popper Pinwheels from Lisa at Wine & Glue won’t last long when you make them. You might want to think about making a double batch!
I love munching on nuts (as you can tell from this Baked Spiced Almond recipe!) and I’m eager to make Joanie’s Guinness Glazed Nuts from Zagleft. I think they’ll make a great gift for Christmas, too!
If you’re more of a popcorn type person, Reese’s Peanut Butter Cup Popcorn from Maria & Josh at Two Peas & Their Pod has got your name ALL over it! I can’t wait to dig into this stuff myself actually.

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Baked Spice Almonds

These Baked Spiced Almonds tossed with curry and garlic powder, paprika and a touch of cayenne are a perfect snack for game day, mid-afternoon or on a hike!

Course Snack

Keyword spiced almonds

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 430kcal

Author Lynne Feifer

Ingredients

• 2 cups raw almonds
• 2 teaspoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon curry powder
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon ground cayenne pepper

Instructions

• Preheat oven to 350° F. and prepare a rimmed baking sheet by lining it with a sheet of parchment.
• In a medium bowl, mix the almonds with olive oil and toss to completely coat.
• Spread almonds in a single layer on the prepared baking sheet and bake for 10 minutes. 
• In a small bowl, mix together salt, curry powder, garlic powder, paprika, and cayenne pepper.
• Remove almonds from oven and carefully pour back into the original medium bowl.
• Add spice mixture to almonds and toss to coat, making sure almonds are evenly covered with spices.
• Pour almonds back onto the prepared baking sheet in a single layer, and bake for 5 minutes.
• Allow to cool completely on baking sheet.

Nutrition

Serving: 1g | Calories: 430kcal | Carbohydrates: 15g | Protein: 15g | Fat: 37g | Saturated Fat: 2g | Sodium: 291mg | Potassium: 504mg | Fiber: 8g | Sugar: 2g | Vitamin A: 90IU | Calcium: 189mg | Iron: 2.7mg

Here’s how to make your own Baked Spiced Almonds –

Preheat oven to 350ºF.
Prepare a rimmed baking sheet by lining it with parchment.
In a medium bowl, mix almonds with olive oil and toss to coat completely.
Spread almonds in a single layer on prepared sheet and bake for 10 minutes.

In a small bowl, mix together salt, curry powder, garlic powder, paprika, and cayenne pepper.

Remove almonds from oven and carefully pour back into the original medium bowl.
Add spice mixture to almonds and toss to coat, making sure almonds are evenly covered with spices.

Pour almonds onto the prepared baking sheet, making a single layer and bake for 5 minutes.
Allow to cool completely on baking sheet.

When I was writing my original 365 Days of Baking, I rated everything I baked on a scale of 1-4 with 4 being the best and these Baked Spiced Almonds earned 4 rolling pins!!

They were quite delicious and were a HUGE hit with Mr. 365!!
And, they are strangely addicting.

I don’t know why I said strangely, it just sounded like a good word to use.
At first you taste the curry, salt and garlic, but then as you chew, the spiciness kicks in.

They aren’t too spicy because I made them to my liking and I don’t eat things that are too spicy.
Of course, if you want more of a kick, then add 1/4 more teaspoon of the cayenne pepper.
Or more even, if you’re that brave!

These will make great Game Day munchies parked next to the remote or a nice treat to put out when you’re having company over for the holidays, so go buy some almonds in bulk.
You’ll save some money that way, too.

If you like these Baked Spiced Almonds, take a look at these other popular snacks on the blog!

Cookie Butter Snack Mix

No-Bake Rice Krispies Granola Bars

OR if you’re looking for great game day foods, these are super popular right now…

Taco Dip ~ The Secret Recipe Club

Pepperoni Bread

This post was originally published Oct. 22, ’11 and has been updated with pictures and in format on Jan. 31, ’19.

The post Baked Spiced Almonds appeared first on 365 Days of Baking.

SAVE THIS CHICKEN, BLACK BEAN AND TORTILLA PIE TO YOUR FAVORITE PINTEREST BOARD!

This is similar to the Chicken Tortilla Bake I made back on Day 139 of the 365 Days of Baking and that one was pretty good. This one today has a few different ingredients and earned a higher rating from the family. It’s also interesting to see how much prettier today’s pictures are, no to mention the food. LOL!

This is adapted from Martha Stewart’s Everyday Food – Great Food Fast, p. 236; author, Martha Stewart; publisher, Clarkson Potter/Publishers, an imprint of Crown Publishing Group, a division of Random House, Inc.; ISBN 978-0-307-35416-7.

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Chicken, Black bean and Tortilla Pie

Course Main Course

Cuisine American

Keyword Chicken pie

Servings 6 servings

Calories 260kcal

Author Lynne Feifer

Ingredients

• 4 tortillas (10-inch)
• 1 tablespoons canola oil
• 1 large onion, minced
• 1 jalapeno chile, cored, seeded and diced
• 2 cloves garlic, minced
• ½ teaspoon cumin
• salt and freshly ground pepper
• 2 15 oz. cans black beans, dried and rinsed
• 1 ½ cups water
• 1 10 oz. package frozen corn
• 1-1 ½ cups shredded, cooked, seasoned chicken breast
• 4 plum tomatoes, diced
• 4 scallions, thinly sliced for garnish
• 3 cups shredded cheddar cheese

Instructions

• Preheat oven to 400 degrees F. In a large skillet over medium-high heat, and heat the canola oil.
• Add the onion, garlic, and jalapeno, and cumin. Add salt and pepper to season.
• Cook until onion is soft and translucent, about 5-7 minutes. Add beans and water. Bring to a boil.
• Reduce heat to medium and simmer until the water has practically evaporated about 8-10 minutes.
• Add the corn, chicken, and tomatoes and scallions. Mix to combine and remove from heat. Season with salt and freshly ground black pepper to taste.
• With a paring knife, trim tortillas to fit a 9-inch springform pan using the bottom of the pan as a guide.
• Put springform pan back together and spray with cooking spray. Place one tortilla in the bottom of the pan.
• Spread 1/4 of the bean mixture and cover with 3/4 cup of shredded cheese. Repeat process three times.
• Cover the top layer of beans with 1 cup of shredded cheese.
• Bake for 20-25 minutes until warm throughout and cheese is melted.
• Sprinkle with scallions and remove from pan, leaving the bottom intact. Cut into wedges and serve.

Nutrition

Calories: 260kcal | Carbohydrates: 3g | Protein: 14g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 355mg | Potassium: 91mg | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 2.1mg | Calcium: 417mg | Iron: 0.5mg

I rate everything I make on a scale of 1-4 and this Chicken, Black Bean, and Tortilla Pie earned a unanimous 4 rolling pins from the family. I have to admit I was surprised by their reaction. I hadn’t started eating yet and already they were chiming in with their votes. Either they REALLY liked it or they were famished! LOL! No, I agree with them. It was just that good.

The post Chicken, Black Bean and Tortilla Pie appeared first on 365 Days of Baking.

I drove into the grocery store parking lot yesterday with the tragedy that occurred in Aurora, Colorado in the forefront of my mind.

When an event like this happens, it jolts me back into reality as I’m sure it did to many other people.
It makes me remember that I am not immortal and in an instant, my life, and the lives of those around me, could be forever changed.

And it can happen anywhere. At any time.
It heightens my senses, makes me more aware of my surroundings, and I become leery of the strangers I pass throughout my day.
I know that there are plenty of people in the world who are mentally stable.
The have a good heart, come from a place of love and do not have the capacity to harm or murder innocent people.

Yet things happen.
Somebody snaps.
The anger and frustrations from somewhere deep inside them build to a point where it can no longer be contained.
And they blow.
It happens somewhere every day.

SAVE THIS ITALIAN DRESSING TO YOUR FAVORITE PINTEREST BOARD!

But when it occurs to this extent it alerts us to be aware and not take things for granted.
Our lives and the lives of those around us are truly precious gifts. The time we have together is short.

Once again, we are reminded to hug a little tighter, give kisses goodnight, and put heartfelt meaning into those three little words.

I. Love. You.

Prayers and love go out to all of those affected by the event in Aurora.

I know there are many, many people around the country hurting from one person’s choice.

So now, I really don’t know how to segue into my next topic.

But I wanted to share with you the pictures of the…say it with me…HABOOB…that rolled or rather blew through Phoenix and the surrounding area this evening.

It was pretty cool because we had gone out to dinner and on our way home, could see the haboob (intense dust storm) moving over the valley.
We can see them come in when we’re at home.
Yet it was more exciting and kind of creepy to see it when we were driving home.

We were able to see the BIG picture then.
With no mountains or other houses in the way, it was fascinating to see this storm swallow the expanse of the city.
I was wishing I’d had my camera in the car.
I took these pictures I with my primitive phone and they were the best I could do.

It was pretty freaky and kind of reminded me of driving in a blizzard without the snow.
We got home in time to see it pass through.
Then were able to witness some pretty major lightning and pouring rain.

YIPPEE!!! It’s the little things.

I made Pepperoni Bread last night for dinner and I always serve the Good Seasons Italian Dressing with it.
We’re dunkers and the stuff tastes really good soaked up in the pepperoni bread.
However, I had only a smidgen left in the cruet and there was no way I was not eating mine without some sort of Italian dressing.

But I’m not running out to the store either to buy me a packet of the mix.
Let’s be real here, people.
I have a computer with access to the internet and more than likely have the ingredients to make the stuff.
So again, Google became my friend.

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I adapted this recipe from Penniless Parenting.

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Homemade Italian Dressing

This easy Homemade Italian Dressing is a blend of balsamic vinegar, water, olive oil and spices. You can save some money, know all of the ingredients you're using, and enjoy your favorite salad dressing without running to the store.

Course Condiment

Cuisine Italian

Keyword Salad Dressing

Prep Time 10 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 16 people

Calories 76kcal

Author Lynne Feifer

Ingredients

• 1 cup white balsamic vinegar
• 1 tablespoon water
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon sugar
• 1 ½ teaspoons dried oregano
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon poultry seasoning original called for thyme, but I was out
• ¼ teaspoon dried basil
• 1 ½ teaspoons dried parsley
• 1 ½ teaspoons salt
• ½ cup plus 2 tablespoons olive oil

Instructions

• Pour balsamic vinegar, water and spices/seasonings into a glass jar with a cover.
• Add the olive oil.
• Place cover on the bottle and shake well.
• Refrigerate until serving.

Notes

Will keep in refrigerator for up to 90 days.

Nutrition

Serving: 1g | Calories: 76kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 20mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Calcium: 7mg | Iron: 1mg

Pour balsamic vinegar, water and spices/seasonings into a glass jar with a cover.

Add the olive oil.

YAY!!! How easy could this possibly be?!?!
It also saves you money AND you know every. single. ingredient. that you’re putting into it!!
There’s nothing that you can’t pronounce!
Now you’ve gotta LOVE that, right?!

I rate everything I make on a scale of 1-4 with 4 being the best.
This Homemade Italian Dressing earned 3 1/2 rolling pins.
Don’t think I’ll ever go back to the store bought stuff again!

I LOVE that I can make my own salad dressings that taste great AND contain ingredients that I know.
It just makes so much more sense to me to make things this way.
I’m saving our family some money while at the same time making healthier choices.

Just wishing I had done this 20 years ago!
Oh well, hindsight’s 20/20, right?
I served it just after I had mixed it up, and I found that it blended better after a night in the refrigerator.
It still separated a little, but definitely not to the extent that you see in the last picture.

The post Homemade Italian Dressing appeared first on 365 Days of Baking.

In case you need a few dinner meals this week or next, I have some awesome bloggers that can help you out just as much as they help me. Littlebroken has her black bean and sweet potato shepherds pie I instantly go to for a casual weekday meal. Not only is it filling, but it’s also shepherds pie. Some good chicken always hits the spot for me, and countrycleaver and the family favorite teriyaki orange roasted chicken.html is a perfect way to go.

I find it so hard to believe that today is Day 120! Haha WHOOPS!! I meant Day 220!! As I said, I can’t believe it. It is flying. I can almost see the light at the end of the tunnel, so to speak. Yet I’m having so much fun doing this that I can’t imagine not baking or blogging every day Ok, maybe I can imagine not baking, but blogging, no. I’ve decided that I will continue posting recipes, either baked, made on the stove top or in the crockpot. I’m very excited because I have more family recipes I need to share. And you need to know them! Meanwhile, enjoy tonight’s side dish…

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Rosemary Potato Fingers

Course Side Dish

Cuisine American

Keyword Baked Potatoes

Calories 486kcal

Author Lynne Feifer

Ingredients

• 3 medium potatoes with skin on, washed
• ¼ cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• ½ teaspoon coriander
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper

Instructions

• Preheat oven to 425 degrees. Prepare a rimmed baking sheet by generously spraying it with cooking spray. 
• Cut potatoes in half, then lengthwise into individual "fingers" (strips) about 1/2-inch wide. 
• In a large bowl, combine olive oil, garlic, rosemary, coriander, salt, and pepper. Mix well. 
• Add potatoes and coat. 
• Pour potatoes onto prepared baking sheet into one even layer. 
• Bake for 20 minutes. Flip sides and bake for an additional 20-25 minutes. 

Nutrition

Calories: 486kcal | Carbohydrates: 2g | Fat: 54g | Saturated Fat: 7g | Sodium: 583mg | Vitamin C: 1.9mg | Calcium: 11mg | Iron: 0.3mg

Pizza is another food where I can eat it for days on end. My family is the same and I would think yours is probably the same. Here’s the sauce to put on that pizza you’re making.

The post Rosemary Potato Fingers appeared first on 365 Days of Baking.