It is officially fall!! Yes and you know what’s on most of our minds, pumpkin spice. Well you are in for a treat, because I got a chance to do a segment on Fox 5 Good Day Atlanta and share sweet and savory recipes using our favorite fall spice. We went from breakfast to a super easy side dish for dinner. I want to share two of my favorites, Maple Pumpkin Spice Popcorn and Maple Pumpkin Spice Granola with dried apricots, cranberries, pumpkin seeds and pistachios. What I also love about this spice is that it can be used in just about anything. It’s great in stews, smoothies, you can mix it plain greek yogurt or cream cheese and of course pies. Let your love for this seasonal favorite get your creative juices flowing. Happy Fall and remember to always Set the Table with Love. Click the link below to watch the full segment.
DIY Pumpkin Spice
Homemade Pumpkin Spice
* 3 Tbsp. ground cinnamon
* 2 1/2 tsp. ground ginger
* 2 tsp. ground nutmeg
* 1 1/2 tsp. ground allspice
* 1 1/2 tsp. ground cloves
Whisk the spices together in a bowl, add to a glass mason jar, tighten the lid and keep at room temperature.
Maple Pumpkin Spice Popcorn
• 8 cups popcorn
• 3 tablespoon. Pure Chilean evoo
• 3 tablespoons. maple syrup
• 1/2 teaspoon. kosher salt
• 1 teaspoon. pumpkin pie spice
•Prepare popcorn according to instructions on the container. I used olive oil for this recipe because it’s much healthier. Once the kernels are popped, add to a large bowl. Drizzle olive oil and maple syrup over top, toss to spread the oil and syrup over the all the popcorn. Next, season with a bit of salt and add pumpkin spice. Toss once more to cover the popcorn with the seasonings. I fried a few sage leaves to the mixture to give the popcorn a little more fall flavor.
Maple Pumpkin Spice Granola
- 1/2 cup Pure Chilean, olive oil
- 1/2 cup maple syrup
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup pistachios
- 1/2 cuy
- 1/2 cup cranberries
- 1/2 cup dried mangos, sliced
- Heat the oven to 325 F and line a baking sheet with parchment paper. Arrange a rack in the middle of the oven and heat the oven to 325 F. Line a rimmed baking sheet with parchment paper.
- Whisk together the oil, maple syrup, pumpkin spice and salt. Place the oil, maple syrup, pumpkin spice, and salt in a large bowl and whisk to combine.
- Add the oats and stir to coat maple syrup mixture.
- Spread the oats out on to baking sheet lined with parchment paper, spread them out into one layer.
- Bake for 20 -25 minutes, stirring halfway through. The granola is ready when the oats are golden brown. The oats will feel wet, but they will harden as they cool down.
- Store in an airtight container, such as a mason jar, store at room temperature.