10 PUMPKIN PIE SPICE RECIPES +

10 PUMPKIN PIE SPICE RECIPES

TO CELEBRATE THE FALL SEASON

10 PUMPKIN PIE SPICE RECIPES – No flavor captures the essence of fall better than pumpkin pie spice. Packed with warming spices like cinnamon, nutmeg and cloves, pumpkin spice is the tastiest way to warm up after a chilly fall hike, a trip to the pumpkin patch, or a day at the apple orchard.

While pumpkin spice everything seems like a fairly new trend, the spice itself has actually been around for a while.

What about pumpkin ice cream to go on top of pumpkin spice pudding, or even pumpkin overnight oats? There’s no limit to what this seasonal spice can do.

Our list of recipes includes pumpkin spice pies and lattes, but don’t stop there. We also offer some bread, spread, and pasta dishes to try.

Pumpkin’s signature fall flavor goes well in so many dishes that you can try different pumpkin spice recipes for Thanksgiving and the entire holiday season.

SALTED CARAMEL MINI APPLE PIES

Individual pies filled with cinnamon-spiced apple slices, drizzled with salted caramel and topped with a crispy puff pastry layer are the perfect treat for those cozy fall days.

25m

PREP TIME

30m

COOK TIME

846

CALORIES

INGREDIENTS                                                                   14

MIni Apple Pies

  • 3 tablespoons flour
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon McCormick® Ground Cinnamon
  • 3 tart apples, such as Granny Smith, peeled, cored and thinly sliced (about 4 cups)
  • 1 sheet frozen puff pastry, thawed (1/2 of 17.3 ounce package)
  • 1 egg yolk, lightly beaten
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon McCormick® Sea Salt Grinder

INSTRUCTIONS

1For the Salted Caramel, bring brown sugar, corn syrup, butter and sea salt to boil in medium saucepan on medium heat, stirring occasionally during first 2 minutes. Boil 3 to 4 minutes without stirring until mixture is golden brown. Remove from heat. Carefully stir in cream and vanilla (mixture will be bubbly). Set aside.

2 reheat oven to 400°F. For the Mini Apple Pies, mix flour, brown sugar and cinnamon in large bowl. Add apple slices; toss to coat. Divide apple mixture between 4 small (4-inch) baking dishes or ramekins (8-ounce), mounding apples slightly in the center, as needed. Drizzle each with about 1/4 cup of the Salted Caramel. Cut puff pastry sheet into 4 squares. Place one square on top of each pie, tucking in corners as needed. Cut a small ‘x’ in center of each pastry to vent. Brush with egg yolk. Mix granulated sugar and sea salt; sprinkle evenly over top of pies. Place pies on large shallow baking pan.

3 Bake 25 to 30 minutes or until pastry is golden brown and apples are tender. Cool slightly. Serve warm topped with vanilla ice cream and drizzled with any remaining salted caramel, if desired.

NUTRITION INFORMATION

(per Serving)

Calories

846

Total Fat

34g

Cholesterol

99mg

Sodium

639mg

Carbohydrates

128g

Fiber

4g

Protein

7g

SIGNATURE PUMPKIN PIE RECIPE

In search of holiday recipes, like this pumpkin pie everyone will love for Thanksgiving? This delicious, easy pumpkin pie recipe uses just 6 simple ingredients. This smooth, creamy and rich holiday dessert is sure to be a hit with your guests. Make it even more festive and serve with vanilla whipped cream. Once you’ve made our signature pumpkin pie, try out some of our other favorite Pumpkin Pie Spice recipes, like classic pumpkin pie, mini pumpkin pies or even pumpkin pie cheesecake. You can also check out our pumpkin picking guide to help you choose the right one for your recipes.

5m

PREP TIME

55m

COOK TIME

290

CALORIES

6

INGREDIENTS

Servings: 8

INGREDIENTS

INSTRUCTIONS

  • 1To make this signature pumpkin pie recipe, start by preheating the oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.
  • 2Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust.
  • 3Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from the crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
  • 4Make your own pumpkin pie crust:Try this signature pumpkin pie recipe with our Homemade Vanilla Pie Crust or with your own Homemade Pumpkin Puree.
  • 5Does pumpkin pie need to be refrigerated?Yes, pumpkin pie should be refrigerated if you are not enjoying it right after it’s been baked. Cover it loosely with plastic wrap to keep from drying out.
    Can you freeze pumpkin pie? Yes, you can freeze pumpkin pie. To save any leftovers, wrap the pie with plastic wrap and then with foil. Place on a flat surface in your freezer for up to 1 month, then thaw in the refrigerator when you’re ready to serve.

NUTRITION INFORMATION

(per Serving)

Calories

290

Total Fat

10g

Cholesterol

59mg

Sodium

161mg

Carbohydrates

43g

Fiber

1g

Protein

7g

NO BAKE MINT CHOCOLATE CHIP PIE

When the temperature rises, refreshing desserts like this Mint Chocolate Chip Pie are the sweet solution. Start with a pre-made chocolate cookie crust – the perfect base to hold all of the creamy, minty, goodness. Ready to set after 10 minutes of prep, it’s as good as the summertime favorite, mint chip ice cream. Photo credit: Julie Gransee from Lovely Little Kitchen.

10m

PREP TIME

392

CALORIES

8

INGREDIENTS

Servings: 8

INGREDIENTS

INSTRUCTIONS

  • 1Beat cream cheese, sugar, extracts and food color in large bowl with electric mixer on medium speed until well blended and smooth. Gently stir in whipped topping and 1/2 cup of the chocolate chips. Spoon mixture into crust.
  • 2Refrigerate 3 hours or until set. Garnish with remaining 2 tablespoons chocolate chips. Store leftover pie in refrigerator.

NUTRITION INFORMATION

(per Serving)

Calories

392

Total Fat

24g

Cholesterol

35mg

Sodium

203mg

Carbohydrates

40g

Fiber

1g

Protein

4g

PECAN PIE BARS RECIPE

A holiday favorite dessert with all the flavors of pecan pie in easy-to-make bar form. Great for cookie exchanges because you bake just one pan instead of multiple batches as you do for individual cookies.

15m

PREP TIME

45m

COOK TIME

306

CALORIES

11

INGREDIENTS

Servings: 24 (1 bar)

INGREDIENTS

  • Spiced Crust
  • 2 1/2 cups flour
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons McCormick® Ground Cinnamon
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) cold butter, cut into chunks
  • Pecan Topping
  • 3 eggs
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon McCormick® All Natural Pure Vanilla Extract
  • 2 1/2 cups coarsely chopped pecans

INSTRUCTIONS

  • 1Preheat oven to 350°F. For the Spiced Crust, mix flour, confectioners’ sugar, cinnamon and salt in large bowl until well blended. Add butter; beat with electric mixer on medium speed until mixture resembles coarse crumbs. Press firmly into an even layer in foil-lined 13×9-inch baking pan.
  • 2Bake 20 minutes or until golden brown.
  • 3For the Pecan Topping, mix eggs, corn syrup, granulated sugar, butter and vanilla in large bowl until well blended. Stir in pecans. Pour over hot crust.
  • 4Bake 25 minutes longer or until topping is slightly firm in the center. Cool in pan on wire rack. Cut into bars.

NUTRITION INFORMATION

(per Serving)

Calories

306

Total Fat

18g

Cholesterol

46mg

Sodium

113mg

Carbohydrates

33g

Fiber

1g

Protein

3g

CARAMEL APPLE SLAB PIE

For an easy-to-make caramel apple dessert, look no further than a caramel apple slab pie. Baked in a 13×9 dish, an apple slab pie is a fun twist on the classic apple pie. Featuring just six ingredients, including McCormick® Ground Cinnamon and honey crisp apples, each slice of this dessert delivers the sweetness of the season. This caramel apple pie is quick to assemble and takes just 40 minutes to bake. Slab pies are great for serving a large crowd, as there’s more to go around than a pie made with a traditional pie-sized dish. By combining cinnamon sugar-infused fruit with a flaky crust and decadent caramel topping, this crave-worthy slab pie is the perfect finish to any meal. Serve warm with a scoop of vanilla ice cream and an extra drizzle of caramel on top. Photo credit: Julie Gransee from Lovely Little Kitchen.

25m

PREP TIME

40m

COOK TIME

392

CALORIES

6

INGREDIENTS

Servings: 16

INGREDIENTS

  • Step1
  • 2 packages (14.1 ounces each) refrigerated pie crusts, (4 crusts), divided
  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1 tablespoon McCormick® Ground Cinnamon
  • 8 cups thinly sliced peeled Honey Crisp apples, (about 8 apples)
  • 1 cup caramel topping, divided

INSTRUCTIONS

  • 1Preheat oven to 400°F. Bring crusts to room temperature according to package directions. Unroll pie crusts. Press 2 of the pie crusts onto bottom and sides of 13×9-inch glass baking dish. Press seams of overlapping crusts in middle of baking dish together to seal.
  • 2Mix sugar, cornstarch and cinnamon in large bowl. Add apples; toss to coat well. Spoon into pie crust. Drizzle with 3/4 cup of the caramel topping. Top with remaining 2 crusts. Pinch edges of top and bottom crusts together to seal. Cut small slits in top crust.
  • 3Bake 35 to 40 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack. Drizzle with remaining 1/4 cup caramel topping to serve.

NUTRITION INFORMATION

(per Serving)

Calories

392

Total Fat

12g

Cholesterol

10mg

Sodium

315mg

Carbohydrates

68g

Fiber

1g

Protein

3g

PUMPKIN PIE CHEESECAKE

Instead of whipping up a traditional pumpkin pie for your next Thanksgiving or festive feast, this pumpkin pie cheesecake makes a delicious alternative that combines two favorite desserts into one delicious treat. Beginning at the bottom, we have a sweet graham cracker crust that acts as the base for a rich and creamy top layer of pumpkin cheesecake. You’ll love the soft and smooth texture of silky cheesecake paired with the warmth and familiar flavor of sweet and spicy pumpkin. Serve it with a dollop of homemade vanilla whipped cream and a dash of cinnamon, or even a scoop of vanilla ice cream on the side. For other fall desserts that’ll become quick crowd favorites, try your hand at simple apple pie, chocolate pecan pie or pumpkin pie cookies.

20m

PREP TIME

50m

COOK TIME

327

CALORIES

10

INGREDIENTS

Servings: 12

INGREDIENTS

  • Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons granulated sugar
  • Cheesecake Filling:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 3 eggs
  • 1 can (15 ounces) pumpkin
  • 1 tablespoon flour
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 1 1/2 teaspoons McCormick® Pumpkin Pie Spice

INSTRUCTIONS

  • 1Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
  • 2For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
  • 3Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
  • 4Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

NUTRITION INFORMATION

(per Serving)

Calories

327

Total Fat

19g

Cholesterol

100mg

Sodium

272mg

Carbohydrates

33g

Fiber

2g

Protein

6g

MINI APPLE PIE RECIPE

Perfect for entertaining a crowd, this mini apple pie recipe features the same delicious taste of our easy apple pie recipe. Save time by preparing them a day ahead and popping into the oven the day of your gathering. You can also make your own vanilla whipped cream as a topper for this and other fall desserts, like pumpkin pie cheesecake, pecan pie, apple crisp and more.

20m

PREP TIME

18m

COOK TIME

226

CALORIES

11

INGREDIENTS

Servings: 12

INGREDIENTS

INSTRUCTIONS

  • 1Preheat oven to 425°F. For the Mini Apple Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
  • 2Toss apples, brown sugar, flour, vanilla and cinnamon in large bowl. Divide evenly among crusts.
  • 3For the Topping, mix brown sugar, flour, butter and cinnamon in medium bowl until crumbly. Stir in walnuts. Sprinkle evenly over apple filling.
  • 4Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.

NUTRITION INFORMATION

(per Serving)

Calories

226

Total Fat

10g

Cholesterol

8mg

Sodium

169mg

Carbohydrates

32g

Fiber

1g

Protein

2g

Stir fry recipes are an incredibly easy and delicious way to whip up a meal in no time. Plus, they are so versatile! You can make chicken stir fry or beef stir fry recipes, or go completely vegetarian and focus on adding stir fry veggies and noodles. No matter what flavors you want, a stir fry can be your easy weeknight meal. Scroll to discover our favorite stir fry recipes and be surprised by a new favorite today.

Stir fry recipes are an incredibly easy and delicious way to whip up a meal in no time. Plus, they are so versatile! You can make chicken stir fry or beef stir fry recipes, or go completely vegetarian and focus on adding stir fry veggies and noodles. No matter what flavors you want, a stir fry can be your easy weeknight meal. Scroll to discover our favorite stir fry recipes and be surprised by a new favorite today.

PINEAPPLE CHICKEN STIR-FRY

For a Hawaiian-inspired stir-fry, mix McCormick® Garlic Herb, Black Pepper and Sea Salt All Purpose Seasoning with sweet pineapple juice and tangy soy sauce. Pour sauce over chicken and veggies while cooking. Enjoy with rice.

15m

PREP TIME

10m

COOK TIME

234

CALORIES

10

INGREDIENTS

Servings: 5

 

INGREDIENTS

  • 1 can (20 ounces) pineapple chunks in juice
  • 1 cup Original Chicken Stock
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon McCormick® Garlic, Herb and Black Pepper and Sea Salt All Purpose Seasoning
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 1 medium red bell pepper, cut into large chunks
  • 1/4 cup thinly sliced green onions

 INSTRUCTIONS

  • 1Drain pineapple chunks, reserving 1/4 cup of the juice. Mix the reserved 1/4 cup pineapple juice, stock, soy sauce, cornstarch, Seasoning and sugar in small bowl until smooth. Set aside.
  • 2Heat oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until cooked through. Add pineapple chunks and bell pepper; stir fry 2 to 3 minutes or until tender-crisp.
  • 3Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Stir in green onions. Serve over cooked rice, if desired.

NUTRITION INFORMATION

(per Serving)

Calories

234

Total Fat

6g

Cholesterol

59mg

Sodium

671mg

Carbohydrates

21g

Fiber

2g

Protein

24g

 ORANGE GINGER STEAK STIR FRY

Bring a little zest to your next family dinner with this orange ginger steak stir-fry recipe. This complete Asian-inspired meal has a taste the whole family will love. Toasted sesame seeds provide a nutty flavor, while the assorted vegetables add color, crunch, and nutrients to this delicious orange beef stir-fry. This gingered beef stir fry is anything but bland. It’s perfectly seasoned with a combination of soy sauce, sesame oil, McCormick® ground ginger, garlic powder, and ground cayenne. Complete this orange beef recipe over a bed of rice for a restaurant-quality dinner.

20m

PREP TIME

10m

COOK TIME

265

CALORIES

11

INGREDIENTS

Servings: 4

INGREDIENTS

INSTRUCTIONS

  • 1Mix orange juice, soy sauce, ginger, garlic powder and ground red pepper in small bowl. Reserve 1/2 of the marinade. Place beef in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
  • 2Heat oil in large skillet on high heat. Remove beef from marinade. Add beef to skillet; stir fry 3 minutes or until beef is no longer pink. Remove beef from skillet. Add vegetables; stir fry 3 to 5 minutes or until tender-crisp.
  • 3Mix reserved marinade with honey and cornstarch until smooth. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef to skillet. Cook until heated through. Serve over hot cooked brown rice, if desired. Sprinkle with sesame seed before serving.

NUTRITION INFORMATION

(per Serving)

Calories

265

Total Fat

9g

Cholesterol

39mg

Sodium

448mg

Carbohydrates

18g

Fiber

3g

Protein

28g

PINEAPPLE CHICKEN STIR-FRY

For a Hawaiian-inspired stir-fry, mix McCormick® Garlic Herb, Black Pepper and Sea Salt All Purpose Seasoning with sweet pineapple juice and tangy soy sauce. Pour sauce over chicken and veggies while cooking. Enjoy with rice.

15m

PREP TIME

10m

COOK TIME

234

CALORIES

10

INGREDIENTS

Servings: 5

 INGREDIENTS

  • 1 can (20 ounces) pineapple chunks in juice
  • 1 cup Original Chicken Stock
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon McCormick® Garlic, Herb and Black Pepper and Sea Salt All Purpose Seasoning
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 1 medium red bell pepper, cut into large chunks
  • 1/4 cup thinly sliced green onions

INSTRUCTIONS

  • 1Drain pineapple chunks, reserving 1/4 cup of the juice. Mix the reserved 1/4 cup pineapple juice, stock, soy sauce, cornstarch, Seasoning and sugar in small bowl until smooth. Set aside.
  • 2Heat oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until cooked through. Add pineapple chunks and bell pepper; stir fry 2 to 3 minutes or until tender-crisp.
  • 3Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Stir in green onions. Serve over cooked rice, if desired.

NUTRITION INFORMATION

(per Serving)

Calories

234

Total Fat

6g

Cholesterol

59mg

Sodium

671mg

Carbohydrates

21g

Fiber

2g

Protein

24g

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