Nothing says cosy quite like pumpkin pie spice. It has a sweet earthiness and as the name suggests uses all the spices you may expect to find in a pumpkin pie.

You can use this spice to flavour other foods too – like these pumpkin spiced raw cookies, smoothies, cheesecakes, energy balls - and you can even use it to give raw brownies an Autumnal twist. It works in any recipe where you would like a little bit of a warm cosy feeling.

You can adjust the spices to suit your palate. More cinnamon gives a sweeter flavour and more ginger for warmth. My blend contains mace rather than the traditional nutmeg. It comes from the same plant as nutmeg and is the outer husk that sits around the nutmeg seed. It is slightly sweeter than nutmeg but if you can’t find it, use nutmeg instead. Be careful with cloves because if you use too much, they can add too much of a eucalyptus flavour to the blend.

PUMPKIN PIE SPICE

INGREDIENTS

Makes just over 3 tablespoons

1 tablespoon ground cinnamon

2 teaspoons ground ginger

2 teaspoons ground mace (or nutmeg)

1½ teaspoons ground allspice

1 teaspoon ground cloves

METHOD

Combine all the spices in a small jam jar. Put the lid on and give it a good shake. Store in a cool dark place and it should keep for up to 6 months.

Now you have your spice blend, try this easy pumpkin pie spiced raw cookie recipe.

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