Making pumpkin pie and daughters are allergic to cinnamon. My recipe calls for 11/2 tsp. Of cinnamon . Makes two pies.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Monita is a Recipe Tester for Food52
Allspice is kind of a strong flavor. Why not use 1/4 teaspoon allspice and then 1/4 teaspoon each of ginger and nutmeg
My recipe calls for:
1 1/2 tsp cinnamon 1/2 tsp each ginger cloves and nutmeg
this makes rwo pies does your answer still apply?
Ok - The I would up the ginger and cloves by 1/4 teaspoon each and add 1/4 teaspoon allspice. Your pumpkin pies will still have a nice spice mix
June is a trusted source on General Cooking.
Is this because you're out of cinnamon? I wouldn't sub allspice for cinnamon! I hope you have some other warm spices to use along with the allspice -- like nutmeg, mace, cardamom. For me, allspice, like dried ginger are spices to be used sparingly. They can really take over.
Please enter a valid email address.
Well played. You deserve a cookie.
Channel some island vibes to get up and at 'em.
Hawaiian Breakfast Plate
Must-Know Martini-Mixing Trick
The Greatest Hits
Stunning Whole Roasted Cauliflower
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)