Ponder Pumpkin Pie Spice (Organic)


Product Description

Bonnie and Clyde knew where Ponder, Texas was.  They shot the bank up whenever they tried to rob it.  Seems that bank had no money to steal because of the Great Depression.  Today, Ponder is a nice place to live and raise a family.  It’s small, but near enough to anything you may need.  Be sure to go eat at the Ranchman’s Ponder Steakhouse when nearby.

This spice blend is a balance of cinnamon and nutmeg with other spices to flavor your favorite pie or sweet potato recipe.

100% certified organic ingredients:  Vietnamese cinnamon, ginger, allspice, cloves, nutmeg

No salt
No sugar

*Use on all yellow and orange vegetables.

*Blend with red and black pepper for an interesting touch to all meats.

*Mix with sage, thyme and garlic to season pork patties for breakfast.

*This is a wonderful blend for any granola recipe.

*Spice up puddings, fruit sauces and chutneys.

*Stir into cream cheese for a spread on bagels and toast


RECIPE:  Classic Pumpkin Pie

3 large eggs, well-beaten

1  15-ounce can pumpkin (not pumpkin pie filling)

1 and 1/2 cups half and half

1/2 cup sugar

1/2 cup brown sugar

1/2 teaspoon salt

1 teaspoon vanilla extract


Beat eggs and pumpkins together until fluffy; add half and half alternately with sugars.  Mix in remaining ingredients.

Turn into a 10-inch pie shell that has been baked for 10 minutes with foil over the crust.  Leave foil on crust to protect against burning, and bake at 400 degrees for 50 minutes.  Cool before cutting into.

*Serve with real whipped cream.

*Fold thick unsweetened yogurt into sweetened whipped cream for a healthy topping.

*Beat superfine (not powdered confectioners’) sugar into softened cream cheese, thin with cream or milk; flavor with vanilla extract or cinnamon powder.  Pipe around rim of pie before serving.


RECIPE:  Brandied Pumpkin Pie

2  10-inch pie pastries

5 eggs, beaten

1  15-ounce can pumpkin puree (not pumpkin pie filling)

A few tablespoons milk to loosen the pumpkin puree

1½ cups sugar

1 cup apricot brandy

2 sticks (½ pound) butter, melted

1 tablespoon vanilla extract


Line the pie pans with the pastry and bake at 350° F for 15 minutes.  Cool slightly before filling.

Beat the eggs into the pumpkin; add remaining ingredients, beating until well-blended.

Pour into prepared pie pasty and bake at 350° F for 50-60 minutes.  Cover edge of pie crust with foil to prevent over-browning.

Yield:  2  10-inch pies


RECIPE:  Pumpkin Peanut Butter Pie

1  16-ounce can pumpkin (not pumpkin pie filling)

3/4 cup light brown sugar, firmly packed

1/2 cup creamy peanut butter

3 large eggs

1 cup half and half

2 teaspoons vanilla extract


1/4 teaspoon salt

Enough pie crust dough for 1 single crust to fit a 10-inch deep-dish pie pan; or, 1 frozen 10-inch deep-dish pie crust.

Pre-bake pie crust on lower rack for 10 minutes at 400 degrees; allow to cool while you prepare filling.

In a mixing bowl, combine pumpkin, sugar and peanut butter just until blended.  Add eggs one at a time, alternating with half and half.

Beat in vanilla, PUMPKIN PIE SPICE and salt.  At this point, the filling can sit in the refrigerator for up to 1 day.

Pour into prepared pie shell and bake at 350 degrees for 50-60 minutes.  A Helpful Hint:  A ring of foil placed over the edge of the pie crust will keep it from burning during this long baking period.

Yield:  8 generous servings


RECIPE:  Holiday Spiced Cocoa Mix

4 cups Turbinado sugar

3 cups cocoa powder

1 tablespoon PUMPKIN PIE SPICE

1/4 teaspoon sea salt

Combine all ingredients in a large mixing bowl; toss and blend until well mixed.

Store in an airtight container.

*Allow 1-2 tablespoons of mix for every 6 ounces of heated milk.


RECIPE:  Thanksgiving Bread Pudding

10 slices stale bread, preferably a good artisan-style

1 pint half and half

3/4 cup water

3 eggs, beaten

2 cups sugar

1/2 cup butter, melted

1 cup raisins

1 cup pecans

3/4 cup fresh cranberries, chopped

1/2 cup dried apricots, chopped


2 tablespoons vanilla extract


Tear bread into pieces; place in a large mixing bowl.  Add other ingredients, mixing until well blended.

Turn into a greased 9″x13″ baking pan.  Bake at 350 degrees for 1 hour and 15 minutes.


RECIPE:  Coconut Pumpkin Chiffon Pie

2/3 cup sugar

1 tablespoon unflavored gelatin


1/2 teaspoon salt

3 egg yolks, beaten

3/4 cup milk

1 cup cooked or canned pumpkin

3 egg whites

1/3 cup sugar

1  9-inch graham cracker crust

1/2 cup whipped cream

1/2 cup coconut, toasted

Combine the 2/3 cup sugar, gelatin, PUMPKIN PIE SPICE and salt.  Stir in egg yolks and milk.  Cook, stirring constantly, until mixture thickens slightly.  Stir in pumpkin.

Chill until mixture mounds slightly when spooned, stirring often.  Beat egg whites until soft peaks form.  Gradually add the 1/3 cup sugar, beating into stiff peaks.  Fold chilled pumpkin mixture into egg whites.

Pile into the graham cracker crust.  Chill until firm.  Spread whipped cream over top and sprinkle with toasted coconut.


RECIPE:  Berry Good Cookies

2 sticks sweet cream butter, unsalted

1 cup dark brown sugar, firmly packed


2 large eggs

2 teaspoons vanilla extract

1.5 cups all-purpose flour

1 teaspoon baking powder


3 cups Old Fashioned Oats

1 cup dried cranberries

1/2 cup dried cherries, chopped (check for pits)

1/2 cup dried blueberries

1 cup flaked, unsweetened coconut

1 cup pecan pieces

Cream butter and both sugars until fluffy and light.  Add eggs and vanilla, beating well.  Mix in flour, baking powder and PUMPKIN PIE SPICE.  Blend well before folding in oats, dried berries, coconut and pecans.

Drop by tablespoonsful onto ungreased cookie sheets and bake at 350 degrees for about 15 minutes.

Yield:  3-4 dozen cookies


RECIPE:  Sweet Spice Prune Cake

1 cup prunes, chopped

1 cup boiling water

1 cup sugar

3 sticks butter, softened

2 eggs

2 cups all-purpose flour

1.5 teaspoons PUMPKIN PIE SPICE

1 teaspoon baking powder

1/4 teaspoon baking soda

Pour boiling water over prunes; set aside and allow to cool.  Process through a food mill, blender of food processor to puree.

In a separate bowl, cream sugar with butter and eggs.  Sift together dry ingredients and add to butter and sugar mixture.  Mix on high speed for 5 minutes.  Slowly fold in prune puree.

Turn into a greased tube or bundt pan.  Bake at 275 degrees 50-60 minutes.  Cool for 20 minutes before turning out of pan.

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Additional Information


2 ounce


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