- Add to your coffee: It’s cheaper than Starbucks!
- Vegetables: Use it in or on roasted whole small pumpkins, baked butternut squash, sweet potatoes, carrots and sautéed Swiss chard.
- Meat and Fish: Salmon, pork a roast or chops, turkey, chicken and a dash in veal scaloppini.
- Snacks: Maple glazed pumpkin spiced nuts, pumpkin spiced popcorn, cranberry and pumpkin spiced granola.
- Pasta: Like some of our Tomato pappardelline, black squid ink linguine, whole wheat pappardelle, or for those of you avoiding gluten - gluten free casarecce.
- Sage Pesto: Add 1 teaspoon or to taste.
- Whipped Cream: Add 1 teaspoon or to taste and use on desserts, breakfast and don’t forget (and most importantly) your coffee.
- Breakfast: Pancakes (in the batter), in scones, in biscuits, and in waffles.
- Cream cheese: Mix in 1 teaspoon to 8 ounces or to taste and spread on toast, bagels, a spoon ;) Fall treats: In cupcakes and cake pops and decorate them for Halloween and Thanksgiving.
- Desserts: Mix 1 teaspoon or to taste into rice crispy treats, sugar cookies, apple fritters, muffins and coffee cake.
- Maple Pumpkin Pie Popsicle
- Last but NOT least: Ice cream. [Yeah, I know its fall]. Mix in 1 teaspoon or to taste, into softened vanilla ice cream and re freeze or make your own.
Pumpkin Pie Spice Recipe
Don’t be afraid to spice it up.
- 4 Tablespoons cinnamon ground
- 4 Teaspoons nutmeg freshly grated*
- 4 Teaspoons ginger ground*
- 3 Teaspoons allspice ground*
- 3 Teaspoons Clove ground*
Mix all ingredients in a bowl to combine, and store in an airtight container for up to 1 year.