Pumpkin Pie Spice & Pumpkin Dip For Fall Holidays

 

Many autumn dishes call for pumpkin pie spice. It's really just a simple mix of cinnamon, nutmeg, ginger, and allspice.  I save a few glass spice jars with lids (wash, air dry) for my inexpensive homemade mixes like this.  Pumpkin Pie spice is easy to make and economical too. Be sure to annually review your herbs and spices for freshness. Although they theoretically don't expire or become unsafe, they do lose flavor, color, and aroma over time. NOTE:  Some pumpkin spice blends sold commercially contain cloves too. I personally do not like cloves. You can add and subtract a spice and change amounts to personal preference.

  

Pumpkin Pie Spice

Use organic when available. Time about 5 minutes Makes 1 cup

Ingredients

• ¼ cup ground cinnamon
• 4 teaspoons ground nutmeg
• 4 teaspoons ground ginger
• 1 tablespoon ground allspice

Instructions

• Combine cinnamon, nutmeg, ginger, and allspice together in a bowl
• Store in air-tight container with lid
• Label with name & date mixed

  

 

 

 Now for Pumpkin Dip:

 

 

 

 For all your autumn get-togethers, there's nothing like a bowl of pumpkin dip with a tray of apple slices, ginger snaps, graham crackers, pretzels, or even vanilla wafers.   It's so easy to make and will disappear fast. It's also perfect for afterschool snacks or family night in front of the TV. I suggest you place your cream cheese on the counter until it softens before mixing to avoid lumps.

  

Pumpkin Dip for Fall Holidays

Use organic when available. Makes 4 cups or about 32 Servings in 15 minutes!

For smaller amount, half the ingredients.

 

Ingredients

• 1 cup  confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can solid pack pumpkin
• 1 teaspoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract 

Instructions

• Beat confectioners' sugar and cream cheese in a medium serving bowl with an electric mixer until smooth
• Gradually blend in pumpkin
• Add & mix cinnamon, pumpkin pie spice, and vanilla until well blended
• Chill in the refrigerator until served
• Serve with apple slices, ginger snaps, vanilla wafers, graham crackers, or pretzels 

  

 

 

 

 

 

 

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Fall Apple Cinnamon Infused Water

 

 

Today, I’m sharing a simple fall and winter recipe for Apple Cinnamon Water. You just need 2 apples thinly sliced + 4 cinnamon sticks + 8 cups water in a pitcher. Cover and let it infuse for at least 4 hours in the refrigerator. To prevent the apples browning, I first soak the apple slices in lemon water for about 2 minutes. I also add a little lemon juice to the infused water before adding apple garnish when serving. 

 

 

 As to the type of apples to use, it’s a personal choice. Each type has its own flavor, and this is the season to experiment. Do choose fresh, firm, sweet apples. Wash them well. I don’t peel my apples since they are organic. A green apple like Granny Smith can add a wonderful flavor to water. How about a combination of types of apples. Since we’re using 2 apples, try Granny Smith with a sweeter taste of Fuji. It’s a subtle flavor that adds to my fall pleasures. 

 

 

 

Fall Apple Cinnamon Infused Water

Use organic when available. Serves 8 glasses of 8 oz.

Ingredients

• 2 sweet apples thinly sliced like Granny Smith, Fuji (can mix types if desired)
• 4 cinnamon sticks
• 8 cups water or 1/2 gallon for 64 oz pitcher + water to fill medium bowl
• 1 lemon juiced divided

Instructions

• Add 1/2 lemon juice to medium bowl of water & stir
• Add apple slices to bowl to soak about 2 minutes to prevent browning
• Add 8 cups of water to 1/2 gallon pitcher & transfer apple slices to pitcher
• Add cinnamon sticks, cover, & place in refrigerator
• Let apples infuse for at least 4 hours up to overnight
• Strain solids from water, add juice of 1/2 lemon, & stir
• Garnish with fresh apple slices and lots of ice to serve
• Can keep in refrigerator up to 3 days 

 

 

 

 

 

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