McCormick Pumpkin Spice Recipes


TWICE BAKED PUMPKIN PIE SWEET POTATOES


  • 6 medium sweet potatoes
  • 1 tablespoon olive oil
  • 2 teaspoons McCormick® Pumpkin Pie Spice, divided
  • 1 1/2 cups plain Greek-style yogurt, divided
  • 2 tablespoons butter, softened
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon McCormick® Pure Lemon Extract

6 Servings 

  • Preheat oven to 350°F. Rub sweet potatoes all over with oil. Place on parchment paper-lined baking sheet. Sprinkle sweet potatoes evenly with 1 teaspoon of the pumpkin pie spice. Bake 55 minutes or until tender. Cool sweet potatoes slightly.
  • Make a lengthwise slit along top of each sweet potato with small knife. Squeeze ends of each sweet potato towards the middle to push the flesh out of the top. Use a spoon to scoop the flesh, leaving enough in the skin to keep the shells intact. Mix sweet potato flesh, 3/4 cup of the yogurt, butter, brown sugar, remaining 1 teaspoon pumpkin pie spice and salt in medium bowl until well blended. Spoon mixture into sweet potato shells, mounding slightly. Gently press sides of sweet potatoes together.
  • Bake 10 to 15 minutes or until browned and heated through. Meanwhile, mix remaining 3/4 cup yogurt and orange extract. Serve sweet potatoes with dollop of yogurt mixture and a sprinkle of additional pumpkin pie spice.

CARIBBEAN CHICKEN WITH MANGO COCONUT SAUCE


  • 1/4 cup flour
  • 1 tablespoon McCormick Gourmet™ Organic Paprika
  • 1 tablespoon (plus 1 teaspoon) McCormick® Pumpkin Pie Spice
  • 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
  • 1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
  • 8 bone-in chicken thighs, skin removed (about 3 pounds)
  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced red onion
  • 1 can (14 1/2 ounces) petite diced tomatoes, undrained
  • 1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
  • 2 cups frozen mango chunks, unthawed

8 Servings 

  • Preheat oven to 350°F. Mix flour, paprika, 1 tablespoon of the pumpkin pie spice, sea salt and red pepper in shallow dish. Coat chicken evenly on both sides in flour mixture.
  • Heat oil in nonstick 5-quart saucepan or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Drain excess fat from pan. Add red onion; cook and stir 2 minutes or until lightly browned. Stir in tomatoes, coconut milk, mango and remaining 1 teaspoon pumpkin spice. Bring to boil. Return chicken to pan. Cover.
  • Bake 20 to 25 minutes or until chicken is cooked through. Serve with cooked rice, if desired.

FETTUCCINE PUMPKIN ALFREDO


  • 1 package (16 ounces) fettuccine
  • 3 cups milk
  • 1 cup canned pumpkin
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons flour
  • 1 teaspoon McCormick® Pumpkin Pie Spice
  • 1/2 teaspoon McCormick® Chili Pepper
  • 1/2 teaspoon salt
  • 8 slices bacon, chopped
  • 1 small onion, chopped

8 Servings 

  • Cook pasta as directed on package. Drain well.
  • Meanwhile, mix milk, pumpkin, Parmesan cheese, flour, pumpkin pie spice, chipotle chili pepper and salt in medium bowl until well blended. Set aside. Cook bacon in large skillet on medium-high heat until slightly crisp. Remove bacon. Drain on paper towels. Set aside.
  • Remove all but 2 tablespoons bacon drippings from skillet. Add onion; cook and stir 3 minutes or softened. Stir in pumpkin mixture. Reduce heat to low; simmer 10 minutes or until thickened, stirring occasionally.
  • Place pasta in serving bowl. Add pumpkin sauce; toss to coat well. Top with crisp bacon.

8 Servings 

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