Pumpkin spice up your life

Summer has faded away and is being replaced with the cooler days of fall, and of course, pumpkin spice! For me, pumpkin spice is the unofficial fragrance of fall.
If it seems as if pumpkin spice season comes earlier each year, you are not imagining things. Pumpkin spice lattes have officially arrived at coffee shops, making their earliest ever debut. However, before you order a pumpkin spice beverage, remember this – the flavor can be composed of more than 300 elements and pumpkin is not one of them. Companies try to trick our brains into thinking, “Mmmm, tastes just like Thanksgiving pumpkin pie!”
Pumpkin spice isn’t set in stone. Everyone has their own secret recipes. If you search for “pumpkin spice” online, you will find there are tons of recipes for everything from DIY latte recipes to dessert and everything in-between. Whatever autumnal treat you desire, you can probably make it on your own.
Pumpkin pie spice is incredibly quick and easy to produce when a craving hits. A homemade pumpkin spice recipe takes 5 minutes to mix up with just five ingredients that you may already have in your pantry! Making your own costs less than buying a jar at the store. 
Add a dash of this fragrant mix to smoothies, lattes, cider, oatmeal, pancakes, muffins, cookies, bread, popcorn, spiced nuts, roasted fall veggies, grapefruit, baked apples, pies …the list goes on!
This warm combination of quintessential autumn spice blends is actually not sweet by nature so you can also use it in savory dishes. Try pumpkin spice with marinades, soup, chili, pasta, roasted root vegetables, winter squash, sides, meat dishes, and stir-fries.
Making your own pumpkin pie spice at home is easy and you probably already have all the spices in your pantry. While there is no one true recipe for the spice blend, pumpkin pie spice usually includes cinnamon, ginger, nutmeg or cardamom, allspice, and cloves, again with cinnamon making up most of the mix. 
Do you know when your spices have lost their punch? Give them a sniff. Fresh spices have a strong aroma. Put a pinch in your palm and rub it gently. If its smell is dull, it is time to replace it.
The advantage of mixing your own spice blends is that you can adjust the ratios to ensure that you get the precise flavor you want every time. In addition, it allows you to create a version that best suits your tastes. Sometimes the pre-made spice blends from the store are not quite to my taste, so I enjoy making my own at home. Another plus is that homemade spice blends do not have any unnecessary additives in the mix. Also, if you don’t use spices often enough,, making your own spice mixes  ensures that you use what you have and that all your spices will be fresh and tasty. If you would like to make your own pumpkin spice mix, try this formula.
Pumpkin Spice
• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger 
• 2 teaspoons ground nutmeg 
• 1 ½ teaspoons ground allspice 
• 1 ½ teaspoon ground cloves
Mix all of the spices together in a small bowl. Store the mixture in an airtight spice container or small glass jar. Store at room temperature. Shake jar before each use.
Note: Increase the amount of the cloves and ginger for a sharper flavor, or the cinnamon, for a softer, warmer spice.
(Recipe source: https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-...)
Now that you’ve made homemade pumpkin spice, it’s time to use it in a recipe! If you have never had pumpkin butter before, you’re in for a real treat! It tastes like a spreadable version of pumpkin pie. 
Pumpkin Butter
• 1 pound pie pumpkin (peeled and cubed) or 1 (15-ounce) can pumpkin (not pie mix)
• ½ cup unsweetened apple cider or water
• ½ to 1 cup sugar
• ½ to 2 Tablespoons pumpkin spice
Place pumpkin and water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a sieve or food mill. If using canned pumpkin, omit this step and pick up below.
Combine pumpkin purée with sugar and spices, and choose one of the following cooking methods.
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6 1/2 hours or overnight, or until thick enough so the butter doesn’t run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn’t run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1 to 2 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.
Oven: Heat oven to 250°F. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1 to 3 hours or until thick enough so the butter doesn’t run off a spoon when turned upside down.
Pour the pumpkin butter into a jar or other airtight container and allow to cool. Store in the refrigerator and use within three weeks or freeze for up to one year. Makes 2 cups.
 (Sources:  www.bettycrocker.com, www.epicurious.com, www.tasteofhome.com)