Celebrating Pumpkin Pie Spice

It's ✨pumpkin spice✨ season, so of course we have to give our Pumpkin Pie Spice some extra time in the spotlight. We carry this blend year-round because it's delicious and we love it, but fall is when it really shines.

We build our Pumpkin Pie Spice for depth. We start with two different kinds of cinnamon, Indonesian and Vietnamese, then add Nutmeg and Mace, and top it off with Orange Peel and a pinch of Indian Cayenne. The citrus and the heat are what give the blend its complexity, and they make for a very good pumpkin pie.

Once you've had as much pie as you can pie, though, try these other excellent uses for the season's most celebrated spice.

In your coffee. Stir half a teaspoon into the grounds before you brew. Ground spice won't dissolve in the cup no matter how long you stir it, so brewing it with the coffee keeps the grit out.

Cinnamon toast. Mix a spoonful of sugar with a big pinch of the blend and shake it over hot buttered toast.

Overnight oats. A teaspoon stirred into oats, milk, and a spoonful of pumpkin purée, left in the fridge overnight.

Snickerdoodles. Roll the dough in Pumpkin Pie Spice sugar instead of cinnamon sugar.

Banana bread and zucchini bread. A teaspoon or two in the batter.

Sweet potato pie. Spice it the same way you'd spice a pumpkin pie.

Anything that calls for cinnamon. Apple crisp, oatmeal cookies, French toast, rice pudding, a pan of baked apples.

Happy Pumpkin Spice Season!

 - World Spice