Type what you have

Ingredients

• ✓ pumpkin pie spice
• pumpkin puree
• pectin
• white sugar

Instructions

1. 1 Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

By Bea Gassman

Ingredients

• ✓ pumpkin pie spice
• granulated sugar
• sparkling wine
• apple cider

Instructions

1. 1 Add sugar and pumpkin spice seasoning to a bowl; mix.
2. 2 Dip champagne flute rims in water, then season each rim with sugar and pumpkin spice mixture.
3. 3 Add 1/2 cup of Domaine Ste. Michelle to each glass. Fill the rest of the glass with apple cider.

By Chateau Ste Michelle

Ingredients

• ✓ pumpkin pie spice
• pumpkin
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl.
2. 2 Fold in whipped topping.
3. 3 Cover chill until ready to serve.

By Tiera Lesley

Ingredients

• ✓ pumpkin pie spice
• skim milk
• pumpkin pudding
• pumpkin puree

Instructions

1. 1 Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.

By Yoly

Ingredients

• ✓ pumpkin pie spice
• half-and-half
• white sugar
• coffee
• whipped cream topping

Instructions

1. 1 Mix half-and-half, sugar, and pumpkin pie spice together in a coffee mug. Pour coffee into mug; stir to blend.
2. 2 Heat in microwave until hot, about 15 seconds. Top with whipped cream.

By Rockinmama

Ingredients

• ✓ pumpkin pie spice
• pumpkin puree
• white sugar
• gelatin

Instructions

1. 1 In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
2. 2 Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
3. 3 Transfer to sterile containers, and chill in the refrigerator until serving.

By Sara

Ingredients

• ✓ pumpkin pie spice
• brown sugar
• butter
• orange peel

Instructions

1. 1 Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended. Use immediately, or cover and refrigerate for up to 1 month.
2. 2 To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug. Add the rum and boiling water, and stir until the mixture is completely dissolved.

By SPICEGIRL522

Ingredients

• ✓ pumpkin pie spice
• rolled oat
• milk
• pumpkin puree
• cinnamon sugar

Instructions

1. 1 Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

By JULOYES

Ingredients

• ✓ pumpkin pie spice
• pumpkin puree
• vanilla yogurt
• vanilla pudding mix
• whipped topping

Instructions

1. 1 Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
2. 2 Cover and refrigerate until ready to serve.

By Corrine Gay

Ingredients

• ✓ pumpkin pie spice
• apple
• water
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine apples and water in a slow cooker.
3. 3 Cook on Low for 6 to 8 hours.
4. 4 Stir in brown sugar and pumpkin pie spice.
5. 5 Continue cooking another 30 minutes.

By ASG

Ingredients

• ✓ pumpkin pie spice
• butter
• brown sugar
• maple syrup

Instructions

1. 1 In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

By paynes

Ingredients

• ✓ pumpkin pie spice
• pumpkin puree
• cream cheese
• brown sugar
• pecan
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat pumpkin, cream cheese, brown sugar, and pumpkin pie spice together in a bowl until creamy; pour into a 9x9-inch square pan; top with pecans and marshmallows.
3. 3 Bake in the preheated oven until bubbling, about 12 minutes.

By fire00starter

Ingredients

• ✓ pumpkin pie spice
• pumpkin puree
• brown sugar
• apple cider vinegar
• cinnamon

Instructions

1. 1 Mix pumpkin puree, brown sugar, apple cider vinegar, pumpkin pie spice, and cinnamon in a saucepan over medium-low heat; bring to a simmer. Cook pumpkin mixture until thickened, about 30 minutes.
2. 2 Refrigerate until cool before serving.

By Joy Moritz

Ingredients

• ✓ pumpkin pie spice
• pumpkin puree
• applesauce
• apple juice
• brown sugar

Instructions

1. 1 In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice. Bring mixture to a boil. Reduce heat, and simmer approximately 1 1/2 hours. Transfer to sterile containers and chill in the refrigerator until serving.

By Sheri

Ingredients

• ✓ pumpkin pie spice
• white chocolate
• vanilla instant coffee
• orange food coloring
• coffee

Instructions

1. 1 Break 4 ounces of the white chocolate into small pieces and place in a medium microwave-safe bowl; microwave on HIGH, stirring at 30-second intervals, until melted, about 1 1/2 minutes. Spoon about 1 tablespoon of the melted chocolate into each of 6 (1 3/4-inch) silicone ball molds. Immediately flip mold over onto a cutting board or plate to allow chocolate to drip off and coat the mold. Let stand 2 minutes. Flip back over and use an offset spatula to scrape the tops of molds to clean them off, placing any dripped chocolate back into the bowl. Place silicone mold in freezer to set, about 5 minutes. Release chocolate "cups" from silicone molds; set aside. Repeat with another 4 ounces of chocolate.
2. 2 While the molds chill, stir together beverage mix and pumpkin pie spice in a small bowl. Spoon 2 teaspoons of the mixture into 6 of the "cups."
3. 3 Place the bowl of the leftover melted chocolate back in the microwave; microwave on HIGH until melted, about 30 seconds. Spoon or pour into a small zip-top plastic bag or piping bag and snip off 1/16-inch of the corner. Pipe a thin chocolate line along the edge of the 6 filled white chocolate cups. Place remaining 6 cups on top, using the white chocolate line as glue. Smooth out with your finger, and gently place in silicone mold; freeze until set, about 5 minutes.
4. 4 Remove the balls from freezer, and dip an offset spatula in very hot water; use it to smooth out edges of the chocolate ball seam. Set aside.
5. 5 Break remaining 2 ounces of chocolate into pieces, and place in a small microwave-safe bowl; microwave on HIGH until melted, about 30 seconds. Add food coloring, and stir to combine. Place in a separate ziplock bag and snip off 1/16-inch from a corner. Pipe in a zig-zag pattern on the balls. Freeze until set, about 5 minutes.
6. 6 To serve, brew an 8- to 10-ounce cup of your favorite coffee. Place a bomb in the hot cup of coffee and stir to melt.

By Allrecipes Editorial Team

Ingredients

• ✓ pumpkin pie spice
• almond milk
• pumpkin puree
• stevia sweetener
• coffee

Instructions

1. 1 Whisk almond milk, pumpkin puree, stevia, and pumpkin spice together. Pour mixture into ice cube trays and freeze until firm, 8 hours to overnight.
2. 2 Place pumpkin ice cubes and coffee in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ pumpkin pie spice
• almond milk
• pumpkin puree
• banana
• vanilla protein powder

Instructions

1. 1 Place almond milk, pumpkin puree, banana, protein powder, and pumpkin pie spice in a blender. Blend until smooth, 15 to 30 seconds. If mixture is too thick, add more almond milk or water to achieve desired consistency.

By HurdBird

Ingredients

• ✓ pumpkin pie spice
• apple juice
• pumpkin puree
• ice cube

Instructions

1. 1 Combine apple juice, pumpkin purée, and pumpkin pie spice in a punch bowl or pitcher; stir or shake, depending on the container, until thoroughly mixed.
2. 2 Pour over ice to serve.

By Zack

Ingredients

• ✓ pumpkin pie spice
• semisweet baking chocolate
• butter
• heavy cream
• vanilla extract
• sugar

Instructions

1. 1 Place chocolate into a heat-proof bowl and drop butter on top.
2. 2 Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
3. 3 Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
4. 4 Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.

By Diana71

Ingredients

• ✓ pumpkin pie spice
• yellow cake mix
• butter
• pumpkin puree
• all-purpose flour
• raisin
• cream cheese frosting

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine cake mix, pumpkin puree, melted butter, and pumpkin pie spice in a large bowl; beat with an electric mixer until well blended. Add 1/4 cup flour; mix until incorporated. Add more flour as needed until dough is no longer sticky. Mix in raisins.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
5. 5 Top cookies with cream cheese frosting. Allow to set before serving, 8 hours to overnight. Cookies will be a little "tough" after baking but will soften overnight.

By PorterFamily

Ingredients

• ✓ pumpkin pie spice
• pumpkin puree
• cream cheese
• white sugar
• graham cracker crust
• whipped topping

Instructions

1. 1 Blend pumpkin, cream cheese, sugar, and pie spice together in a bowl. Pour some of mixture into the pie crust until it is 2/3 full.
2. 2 Stir whipped topping into the remaining pumpkin mixture. Pour into the pie crust, over the first layer.
3. 3 Refrigerate for at least 30 minutes, or until ready to serve.

By mightymight81

Ingredients

• ✓ pumpkin pie spice
• russet potato
• margarine
• pumpkin
• salt
• basil

Instructions

1. 1 Cut potatoes into big chunks, leaving skins on.
2. 2 Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

By JJsMa

Ingredients

• ✓ pumpkin pie spice
• pumpkin puree
• maple syrup
• vanilla greek yogurt
• granola
• maple syrup

Instructions

1. 1 Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
2. 2 Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

By France Cevallos

Ingredients

• ✓ pumpkin pie spice
• pumpkin
• egg substitute
• brown sugar
• evaporated milk
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
3. 3 Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

By Shelly M

Ingredients

• ✓ pumpkin pie spice
• white chocolate chip
• milk
• heavy cream
• vanilla extract
• whipped cream

Instructions

1. 1 Combine chocolate chips, milk, cream, and vanilla in a slow cooker. Cover and cook on Low, stirring every 30 minutes, until chocolate is melted and ingredients are combined, about 3 hours total.
2. 2 Turn slow cooker to Warm.
3. 3 Serve hot chocolate in glasses topped with whipped cream and a pinch of pumpkin pie spice.

By FoxyJoshyD

Ingredients

• ✓ pumpkin pie spice
• egg yolk
• white sugar
• salt
• heavy cream
• vanilla extract
• white sugar

Instructions

1. 1 Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.
2. 2 Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.
3. 3 Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.
4. 4 Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.
5. 5 Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.
6. 6 Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.

By chrisreynolds

Ingredients

• ✓ pumpkin pie spice
• semisweet chocolate
• pie crust
• pumpkin puree
• sweetened condensed milk
• egg

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
2. 2 Melt the chocolate in the microwave or on the top of a double boiler. To melt the finely-chopped chocolate in the microwave, melt it in a microwave-proof bowl in 30-second intervals, stirring between intervals. Take care not to overheat, which will cause the chocolate to burn and become grainy. Set the melted chocolate aside while preparing the remainder of the pie filling.
3. 3 Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined.
4. 4 Measure ½ cup of the pumpkin pie filling and stir it into the bowl of melted chocolate until smooth.
5. 5 Pour the remaining pie filling into the pie shell. Dollop the chocolate pie filling on top. Use a toothpick or butter knife to create a marbled effect by swirling in and out of each of the dollops.
6. 6 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes.Remove from the oven, set on a wire rack, and cool completely before serving.

By Vallery Lomas

Ingredients

• ✓ pumpkin pie spice
• vanilla pudding mix
• skim milk
• pumpkin puree
• whipped topping
• graham cracker pie crust

Instructions

1. 1 In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
2. 2 Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

By Annette Clark

Ingredients

• ✓ pumpkin pie spice
• pumpkin pie
• vanilla ice cream
• bourbon
• milk
• whipped cream

Instructions

1. 1 Place pumpkin pie in a blender. Add ice cream, bourbon, 1/4 teaspoon pumpkin pie spice, and whole milk. Blend milkshakes until smooth.
2. 2 Pour milkshakes into 2 glasses; top with whipped cream and remaining pumpkin pie spice.

By Matt Wencl

Ingredients

• ✓ pumpkin pie spice
• rolled oat
• almondmilk
• pumpkin puree
• brown sugar
• pepita

Instructions

1. 1 In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.
2. 2 To serve, stir mixture and top with pepitas.
3. 3 Refrigerate leftovers.

By Almond Breeze