Sometimes, we don’t have certain spices in our spice rack. Most of us have the basic spices for everyday baking. I found myself in this predicament when I attempted to bake a Carrot Cake recipe that used Pumpkin Spice in the recipe. Here is the recipe to make your own Pumpkin Spice:
- 1/4 Cup Cinnamon
- 4 tsp Nutmeg
- 4 tsp Ginger
- 1 Tbsp Allspice
Put all spices in a zip lock bag and shake until combined. Use as the pumpkin spice in your recipe. Label the bag ‘Pumpkin Spice’ and store with your other spices.
1 Package (11 ounces) vanilla wafers
1/2 Cup butter, melted
3 Ounces cream cheese, softened
1 Can (14 ounces) sweetened condensed milk
1/2 teaspoon pumpkin pie spice
1 Can solid-pack pumpkin
1-1/2 cups flake coconut
1 Cup white baking chips
1 Cup dried cranberries
1 Cup chopped pecans
Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into bottom of a greased 13×9-in. baking pan.
In a large bowl, beat cream cheese, milk and pie spice until smooth; beat in pumpkin. Pour over crust. Layer with coconut, baking chips, cranberries and pecans
Bake 45-55 minutes or until golden brown. Cool in pan on a wire rack 10 minutes.
Loosen sides from pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.