Fall is the season of changing leaves, Thanksgiving, Halloween, Fairs, Festivals and for many the arrival of Pumpkin Pie Spice. Pumpkin pie spice, or the combination of cinnamon, nutmeg, ginger, cloves and allspice, brings back warm, fuzzy fall feelings. This combination of warm spices was not just invented, they were first used in the 1600’s by the settlers to aid in the preservation of foods. Not until the McCormick spice company actually introduced the first commercial pumpkin pie spice blend in 1934, many families have had it in their spice cabinet since way before the rise it’s rise in stardom. While Starbucks may have opened the floodgates in 2003, but the appearance of cookies, breads, drinks, and candles are surely a good sign that pumpkin spice is here to stay.

Make Your Own Pumpkin Spice

• 2 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• ½ teaspoon ground nutmeg Combine all ingredients in a small bowl. Stir to combine. Use in your favorite fall pies, smoothies, milkshakes, coffees and so much more!! Better make extra!

Cinnamon Sugar Crunch Bread

For the bread

• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon pumpkin pie spice
• ¼ teaspoon salt
• ¾ cup sugar
• ¼ cup light brown sugar, packed
• ¾ cup pumpkin puree, not pie filling
• 1/3 cup vegetable oil
• ¼ cup unsweetened vanilla almond milk
• 2 teaspoons molasses
• 2 teaspoons vanilla extract

For the cinnamon sugar topping

• 3 tablespoons sugar, divided three ways
• 1 ½ teaspoons cinnamon, divided three ways
• Preheat oven to 400 degrees, Spray 5 x 3 x 2 inch mini loaf pans with cooking spray.
• To a large bowl add the flour, baking powder, pumpkin pie spice, salt and whisk together, set aside.
• To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla and whisk until combined.
• Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined, don’t overmix.
• Evenly distribute batter between the 3 prepared pans, filling each about 2/3 full. Evenly sprinkle 1 tablespoon sugar over each of the pans. Evenly sprinkle ½ teaspoon cinnamon over each of the three pans.
• Place pans on a baking sheet. Bake for about 40-43 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
• Start checking at 30 minutes, all small pans are different and may cook at different times.
• Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.

Serves 18, each serving contains; Calories 144, Carbohydrates 22g., Protein 1g., Fat 6g., Sodium 0mg., Fiber 22g., Sugar 1g.

Pumpkin Spice Baked Oatmeal

• 3 cups old fashioned oats
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla
• 1 ¾ cups low fat milk
• 1 cup pumpkin puree
• 1 whole egg
• 1 egg white
• 4 ounces low-fat vanilla Greek yogurt
• 1/3 cup real maple syrup
• ½ cup golden raisins
• ½ cup chopped walnuts

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish with cooking spray. Set aside. Whisk together all dry ingredients in a large mixing bowl, except the raisins and nuts. Whisk together all wet ingredients in a separate bowl. Combine wet and dry ingredients thoroughly, then stir in nuts and raisins. Pour into the baking dish and bake for 30 minutes. Cool for 10-15 minutes before slicing into 12 squares. Serve with yogurt, whipped cream, maple syrup, or your favorite toppings. Serves 12, each serving contains; Calories 191, Carbohydrates 31g., Protein 7g., Fat 5g., Sodium 234mg., Fiber 4g., Sugar 13g.

Pumpkin Pecan Cobbler

For the Cobbler

• 1 cup and 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt¾ cup granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ½ cup pumpkin puree
• ¼ cup milk
• ¼ cup melted butter
• 1 ½ teaspoons vanilla

For the Topping

• ½ cup sugar
• ½ cup brown sugar
• ¼ cup pecans, chopped
• 1 ½ cups very hot water

Preheat oven to 350 degrees. In a medium sized bowl stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8 inch casserole dish with high sides. In a separate bowl, stir sugar, and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire pan, do not stir. Bake for 40 minutes or once the middle is set. Be sure to place on a baking sheet, in case it boils over. Cool 5-10 minutes before serving. Optional toppings include pecans or vanilla ice cream. Serves 8, each serving contains; Calories 318, Carbohydrates 59g., Protein 2g., Fat 8g., Sodium 208mg., Fiber 1g., Sugar 45g.In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Pumpkin Pie Spice High Protein Smoothie

• 2 medium frozen bananas
• 1 cup of pumpkin puree
• 2 scoops of vanilla protein powder
• 2 teaspoon pumpkin pie spice
• 2 teaspoons maple syrup
• 2-3 cups milk, your choice Combine all ingredients, add to blender. Blend on high, adding more milk of needed, until smoothy and creamy. Pour into glasses and top with a sprinkle of granola, cinnamon or pumpkin seeds. Serves 2.