“I have been obsessed with turmeric, adding it to my smoothies and drinking it in hot tea,” says chef Carla Contreras. “When I thought of making my own pumpkin pie spice, I thought of turmeric’s warming quality and how well it goes with the warming spices.”
Turmeric does a few things for pumpkin spice. First, it makes it prettier, transforming it into what she calls “golden-ish” pumpkin spice. (Sounds like Instagram gold, right?) It also adds a little heat to the flavor. Finally, it of course provides a dose of anti-inflammatory, health-boosting magic.
Sprinkle it in plain Greek yogurt, granola, or chia pudding, whip it into butter, or toss it on your sweet potato fries before they go into the oven.
Recipe courtesy Chef Carla Contreras, founder of Cook + Chop.
INGREDIENTS
- 1 tablespoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 to 1/2 teaspoon turmeric (the heavier you go, the spicier)
- 1/8 teaspoon nutmeg
- 1/16 teaspoon black pepper
DIRECTIONS
- Mix all ingredients together in a small bowl or jar.
- Store up to one month in an airtight container.
WHY WE LOVE THIS RECIPE
Pumpkin spice is a serious fall favorite, and when you make it yourself, you can be sure it’s just healthy, nutrient-dense spices (with no fillers added!). Plus, the addition of turmeric means you’re getting extra antioxidant power in every bite.
