Don’t have pumpkin spices, or realized you’re all out while you’re making a recipe? Here’s the best substitute for pumpkin pie spice.
Making a recipe that calls for pumpkin pie spices and don’t have it? Don’t worry, there are lots of options that work as a substitution! Pumpkin pie spices are a blend of spices used in the American traditional dessert, pumpkin pie.
The mixture usually includes cinnamon, ginger, nutmeg, and cloves, and often allspice. There are many different variations on this spice, and you can usually find it in the spice aisle at your grocery.
Best Substitute For Pumpkin Pie Spice
Are you all out, or is your grocery out of stock? (This has happened to me often during pumpkin season!) Don’t worry: there are lots of good substitutes.
1. Homemade pumpkin pie spice
The best substitute for pumpkin pie spice? The homemade version! You can make your own pumpkin pie spice and store it in a sealed jar for up to 6 months. Here’s how to make ¼ cup of pumpkin pie spice:
2 tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2. Cinnamon + any of the other spices
Don’t have all of the above spices? You can approximate a substitute. Here are some various combinations. For 1 teaspoon pumpkin pie spice, substitute:
¾ teaspoon cinnamon + ¼ teaspoon ginger, allspice, cloves, or nutmeg (whatever you have!)
½ teaspoon cinnamon + ¼ teaspoon each of any of the two above
3. Cinnamon
Pumpkin pie spice has a large percentage of cinnamon. In a pinch, you can use a 1:1 ratio of cinnamon as a substitute. It won’t have nearly the complexity of the other spices, but it works.
4. Half the quantity ginger or allspice
Don’t have cinnamon? If not, you can also substitute the pumpkin pie spice in the recipe with half the quantity of ginger or allspice. These spices are stronger than cinnamon, which is why you’ll need less.
5. Apple pie spice
If you have it, use it as a 1:1 substitute. It has more cinnamon and less clove than pumpkin spices, but it shouldn’t be a perceptible difference.
6. Chai spice blend
Another spice blend that can work as a 1:1 substitute. Cardamom and black pepper are included in this blend, but often this adds a nice nuance in flavor; use your best judgement.
Combine all ingredients in a spice jar and shake! Keeps for up to 6 months.
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This paella recipe made over an open fire is perfect for entertaining a crowd! It serves eight; pair it with Spanish cheese and sangria.
Have you tried making paella over an open fire? There’s nothing better than gathering around a fire, smelling the intoxicating aroma of dinner, and then all eating out of the same dish. It looks showy, you can learn to make this traditional Spanish dish at home.
Alex and I have a long history of learning how to make paella that goes back to my university days 15 years ago and ends a few months ago in Valencia, Spain. This recipe was born of all those memories. Our years of research paid off when a Spaniard friend tasted this recipe and gave it two thumbs up. Here’s how to make this seafood paella recipe over an open fire!
My Paella Story
I ate my first paella 15 years ago in Madrid as a young university student. My host mother beamed from head to toe as she presented her homemade paella to me for Sunday dinner.
After introducing paella to my husband Alex back in the early 2000’s, we started to make it regularly as a celebratory food. Valentine’s Day? Paella. Special visitor in town? Paella.
We watched videos of Spanish chefs and learned about paella pans, using saffron, and finding the right type of rice. We cooked from all sorts of recipes from authentic sources. We developed a few seafood paella recipes and vegetarian paella spins for this website. We have a veggie paella recipe in our cookbook, Pretty Simple Cooking.
A few years ago, I was finally able to return to Spain with Alex (and our toddler Larson) so he could experience Spanish paella firsthand. One of our favorite memories of the trip was eating paella in a tiny town outside of Valencia.
Alex searched the internet for an authentic paella joint, and we showed up a Sunday afternoon to an unassuming concrete building in a sleepy town. To our surprise, it was full of locals enjoying massive paella pans with their families! We ordered a “paella for 3” with our son Larson, and had a fantastic afternoon cleaning up our huge pan. This paella is inspired by that memory.
~Sonja
All About Paella
Paella is a Spanish dish that originated in Valencia and is now eaten all over the world. As an American, I’ve been happy to see more and more people in my country now know the joy of paella.
This paella recipe was developed using our background knowledge of years of research, interviews with Spaniards and Spanish chefs, and lots of practice. I’ve used most of the textbook equipment and ingredients. Most of this equipment and ingredients are readily available for today’s American kitchen.
Though it may seem like a lot if you’ve never tried it before, once you’ve practice you’ll find you can hone your paella over time. This is a seafood paella (paella de mariscos) similar to ones I had in Valencia and Barcelona.
Is This An Authentic Paella Recipe?
Spaniards themselves differ on this topic: we’ve eaten paella in Valencia, Barcelona, and Madrid and all of them have been vastly different. If you’re hard core about it, the traditional Valencian paella has chicken, rabbit, garrofó (a variety of lima bean), saffron, and rosemary. But paellas of all flavors are served throughout Spain: it’s a traditional dish that has many variations.
This recipe has been honed over years of learning from authentic sources. Of any of the paella recipes we’ve developed, this one is the closest to an authentic paella. We’ve used a traditional paella pan, saffron, pimentón, bomba rice, and an open fire. Even better, our friend who’s a Spaniard tasted this recipe and gave it two thumbs up! That’s the best endorsement we could imagine.
How Should I Cook Paella Over an Open Fire?
For this seafood paella recipe, Alex built a custom makeshift paella grill using 8 concrete blocks from our hardware store: and it only cost $10! We then topped it with the grate from our standard grill.
This made it easy to cook the paella on our deck. You can also cook it over a campfire using whatever method you have to suspend the grate 8 to 10 inches above the fire. It’s nice to use a hardwood like hickory or oak to easily maintain the fire temperature, but you can use any wood.
Can I Use A Grill To Cook Paella?
If your grill is big enough, you can cook paella on a grill. However, on a charcoal grill it can be hard to maintain the correct temperature for the paella. If you’d like to use a grill, use our Simple Grilled Seafood Paella recipe that uses a smaller paella pan and serves four.
What Is The Best Paella Rice Type?
The most authentic paella rice type is called bomba rice; it’s a white short grain rice. In the past in our paella recipes, we’ve “cheated” and used Arborio rice, which is easier to find. However, for this recipe we tried bomba and felt like it had more consistent results. Luckily these days, you can purchase bomba rice online.
A paella pan is a large round, shallow pan with handles used for cooking paella. Since it’s so shallow, it allows the rice to cook consistently instead of becoming watery and gummy as it might in a skillet. The best paella pan for this seafood paella is one that is 16 to 18 inches. Do not attempt to make this recipe in a smaller pan! It is customized for this size of pan and will serve 8 people. Here’s the large paella pan we use.
Note: Paella pans are made of carbon steel and will rust. Make sure to dry the pan completely after cleaning it, and rub it with a bit of vegetable oil to prevent rusting.
If you want it to be close to authentic paella: yes, use saffron! Saffron brings an earthy flavor and a beautiful color to the dish. Smoked paprika, called pimentón, gives the dish more color and a smoky undertone. (Here’s more about smoked paprika and more recipes that use it!)
Saffron is one of the most expensive spices, so it’s a bit of a splurge. However, you’ll only use small bits at a time: this recipe only uses 1 pinch. Pimentón is a fantastic addition to your spices: we actually use it in many of our recipes outside of this seafood paella to bring a smoky flair in vegetarian dishes. You should be able to find both at your local grocery store. If not, we’ve linked to a saffron you can find online below.
One of the unique things about paella is that once all the ingredients are added to the pan, you do not touch it! No stirring is allowed. This allows the broth and spices to boil through the rice, leaving everything perfectly cooked.
Traditionally, there should be a lovely crust formed on the bottom of the rice called the socarrat. It’s difficult to achieve the perfect socarrat because so much depends on the exact timing and the hotness of your fire.
If you don’t get the perfect socarrat, don’t worry! Each time you cook this seafood paella, you’ll learn new things about perfecting your paella technique.
What To Serve With Paella
We recently had a paella party where we invited 3 other couples to eat this open fire seafood paella recipe with us. We started with a cheese plate featuring Spanish cheeses (like Manchego) and cured meats, and some marinated olives.
During that course we enjoyed some Spanish white wine (Albariño), but sangria or herb infused cucumber water would be another great choice! We then served the seafood paella with a green salad, and finished with churros (takeout style from a nearby restaurant).
Storing Leftovers
Paella is best eaten immediately. However, leftovers store well: you can refrigerate them for up to 2 days. Reheat in a covered skillet over medium-low heat. I don’t recommend freezing it because the rice turns mushy.
Dietary Notes
This open fire paella recipe is pescatarian, gluten-free, and dairy-free.
*To replicate our open fire setup (available at your hardware store):
8 concrete blocks
Hickory or oak logs (made for grilling or smoking)
The grate from your grill
Instructions
Set up the grate: The paella can be cooked over any open fire, with a grate placed about 8 to 10 inches over the fire. For our open fire paella, we built a makeshift paella grill on our deck (for just $10!). To make the same grill: buy 8 concrete blocks from hardware store and place them in the configuration shown in our photos. Then place the grate from your standard grill over the top of the blocks.
Start the fire: About 1 hour before you want to start cooking, start the fire. We recommend using a hardwood such as hickory or oak to help the fire burn consistently (we picked up some packaged logs made for grilling or smoking at our local hardware store). While cooking, add small pieces of wood to maintain the fire.
Prepare the ingredients (“Mise en place”): Small dice the onion and bell pepper, and add them to a bowl. Mince the garlic and add it to the same bowl. Cut off any hard ends from the snap peas and place them in a separate bowl. Measure out the remaining ingredients and place them on a tray. Then take the tray to the fire for cooking.
Cook the shrimp: Warm the olive oil in the pan and cook the shrimp for about 1 to 2 minutes per side until barely pink. Remove to a plate and set aside.
Cook the sofrito: Add the onion, garlic, and peppers to the pan and cook until tender, stirring occasionally, about 8 to 10 minutes. Add the tomatoes and cook for 10 to 15 minutes until the tomatoes are thickened and almost caramelized.
Add the remaining ingredients: Add the rice and stir it into the tomatoes, cooking for about 2 minutes. Then add the wine, smoked paprika, saffron, and salt, and stir until everything is evenly coated. Pour in the broth and stir so that rice is evenly distributed. Add the scallops and snap peas evenly over the top of the dish.
Let it cook: At this point, do not stir the dish at all! Letting the paella cook slowly without moving it allows the desirable crust to form at the bottom of the pan, called socarrat. Try to maintain the fire so that the paella simmers evenly across the pan without boiling (if it is boiling heavily, spread out the coals to reduce temperature). The rice should cook a total of 30 to 40 minutes after the broth has been added (including Step 8). Rotate the pan every few minutes to ensure even cooking. Make sure to maintain the fire so that it does not burn out during the cook time.
Add the snap peas and shrimp: When the top of the rice is beginning to show through the water, press the snap peas lightly into the rice using tongs. Add the shrimp to the dish, also lightly pressing them into the rice. Once the broth is mostly cooked out and the paella is slowly bubbling, rotate it more frequently. Remove it from the fire just before the last of the broth has been absorbed. You may even hear a “crack” of the socarrat forming on the bottom of the dish. Allow to rest 10 minutes to firm up before serving.
Notes
*The best paella pan for this recipe is one that is 16 to 18 inches. Do not attempt to make this recipe in a smaller pan! It is customized for this size of pan and will serve 8 people. Also, paella pans are made of carbon steel and will rust. Make sure to dry the pan completely after cleaning it, and rub it with a bit of vegetable oil to prevent rusting.
This easy bean dip comes together in 5 minutes with just canned beans, salsa, and cheese. It’s fastest party snack and also works as a simple side dish for tacos.
This recipe happened by accident. That’s where many great recipes come from, right? My most recent accident results in my famous 5-minute bean dip recipe! It’s not superlative when I say it might be the very easiest recipe we’ve ever created. Beans, salsa, and cheese come together into the creamiest, gooiest piping hot mess.
Dunk in crunchy chips and it tastes remarkably like the queso from your favorite Mexican joint. A 3 ingredient recipe, the flavor is more irresistibly complex than you’d imagine. But to really understand the magic here: you’ve got to taste it.
5 Star Reader Reviews
“I have made this twice now and loved it. I used pinto beans because barlotti beans were hard to find. Topped it with green onions and tomatoes. My friends loved it! Thanks!!” -Jennifer
“Ended up perfect! Dip was a hit, and is a great base to start making your own tweaks as well.” -Jill
Ingredients You’ll Need
Alex whipped this up on a whim one night to go with some tacos, and it was so delicious that I decided to share it with you. I’ve made this so many times, I’ve lost count. The greatness is in its simplicity, because all you need is 3 ingredients (plus salt):
Canned borlotti or pinto beans: I like borlotti beans best here; they’re are a bean related to pinto beans but they taste a littler nuttier and sweeter. They’re common in Italy and Mexico, and also referred to as cranberry beans or cacahuate beans (in Mexico). In their dried state they’re a white and pink patterned color, but when cooked they look the same color as pinto beans, a sort of pinkish brown. I find them in 13-ounce jars in our local grocery, but pinto beans work as a substitute too.
Salsa: I use a mild salsa so that the spice level works for everyone.
Shredded Mexican blend or cheddar cheese: If you like a little heat, you can swap in Monterey Jack with jalapeño.
How to Make Bean Dip in 5 Minutes
This dip couldn’t be easier or faster. In fact, you don’t even need to drain or rinse those beans. Yep, just use them right from the can! Here’s the brief overview of how this bean dip recipe comes together:
Dump beans, salsa, and cheese into a saucepan. Don’t drain or rinse the beans: the can liquid is important to getting just the right texture.
Heat until the cheese melts. You’ll see it go from mostly melted to becoming a sort of liquid cheese. That’s when it’s ready! Serve when it’s piping hot.
Tips for Perfectly Creamy Bean Dip
I’ve made this bean dip so many times, and the liquid is the main thing I’ve found that trips people up. Every brand has a different amount, so here’s what I’ve learned:
Add liquid gradually. I’ve adjusted my original recipe below to add the liquid gradually.
Cook until it thickens. The dip looks thin right when the cheese melts, then sets up as it simmers and even more as it cools.
If the dip is watery, keep it simmering over medium-low heat and mash more of the beans. They thicken the dip as they break down.
Bean Dip vs. Refried Bean Dip
This bean dip uses whole canned beans melted with cheese and salsa, so it’s cheesy and saucy, with larger bean chunks. Refried beans are cooked, mashed beans, usually seasoned and fried in fat.
If you want a lighter vegan version, my Easy Refried Bean Dip is dairy free and full of flavor! You’ll use store-bought canned refried beans instead of whole beans, and mix it with green chiles and seasonings. It’s delicious and a bit healthier than this bean dip recipe since it doesn’t have the cheese.
Topping Ideas
Typically I serve this bean dip without a garnish. But if you want to take it over the top for parties, add a garnish! Throw a few chopped veggies in the center of the dip, and the color contrast looks lovely. Here are a few ideas for the garnish:
That’s it! You’ve got your bean dip faster than the time it takes you to read this article. Lastly, here are a few things we’d pair with bean dip. You can likely think of these yourself, but we wanted to point to a few specific dips for chips:
Tortilla chips: Sure, you can buy them. But have you ever tried Homemade Tortilla Chips? Warm from the oven, they’re simply sublime.
This bean dip is best right off the heat when the cheese is melted and gooey, but it reheats well. Refrigerate leftovers for up to 3 days. Reheat on the stovetop over medium low heat.
Dietary Notes
This bean dip recipe is vegetarian and gluten free. For vegan, plant-based, and dairy-free, make my Refried Bean Dip.
This easy bean dip comes together in 5 minutes with just canned beans, salsa, and cheese. It’s fastest party snack and also works as a simple side dish for tacos.
Add the beans, cheese, salsa, salt, and ½ cup can liquid to a medium saucepan. Warm it over medium heat until cheese is melted, about 5 minutes. Mash beans gently with a masher or a fork to thicken it, and add ¼ to ½ cup more can liquid until it comes to a scoopable texture. Taste and add another pinch of salt if necessary.
Serve immediately with tortilla chips. If desired, you can garnish with chopped veggies: we used a bit of finely chopped tomato, red onion and green onion with a drizzle of Cholula hot sauce.
Notes
Recipe updated 9/25/26 to adjust the liquid instructions per reader comments.
*We used 2 13-ounce jars of borlotti beans we found at our local grocery, but pinto beans work just as well!
*For a healthy spin, use half the cheese or go to Refried Bean Dip (no cheese).
There are a few options if you can’t find this specialty Mexican cheese! Here’s the best cotija cheese substitute to use in all your recipes.
Can’t find cotija cheese? We’ve got your back! Cotija cheese is a Mexican cow’s milk cheese: it’s white with a dry texture and salty flavor. You can buy it fresh or aged, but it’s usually easiest to find fresh at the grocery.
It’s often called for in Mexican-style recipes like tacos, enchiladas, and nachos. This cheese can be tough to find at the grocery, so here’s the best cotija cheese substitute!
Best Substitute For Cotija Cheese
1. Feta cheese
The best fresh cotija cheese substitute? Feta cheese. Feta has a similar crumbly texture and salty flavor to cotija cheese, and is usually easier to find at the store. Of course if you can find cotija, it has a unique flavor that’s worth seeking out.
2. Queso fresco
Another cotija cheese substitute? Queso fresco, if you can find it! Queso fresco, which means fresh cheese in Spanish, is another Mexican cow’s milk cheese. Keep in mind, queso fresco has a much milder flavor and is not nearly as salty as Cotija (which is why feta is the top choice here).
3. Goat cheese crumbles
The next best substitute for the fresh stuff? Goat cheese crumbles. Make sure to look for the goat cheese crumbles that have a firm texture similar to feta cheese, not a soft goat cheese log (chevre).
4. Ricotta salata
This type of cheese is pressed, salted and dried ricotta: it has a very similar texture to cotija and crumbles in the same way. Use it as a 1:1 sustitute.
5. Parmesan or Pecorino romano (aged Cotija cheese only)
Looking for a substitute for aged cotija cheese? The aged version has a stronger flavor, similar to a Parmesan cheese. But the cheeses above are more suited to substituting in Mexican-style recipes. Parmesan cheese has a more Italian vibe. But you could use it in a pinch, especially with elote.
6. Vegan feta (for dairy-free)
A good vegan feta or even Parmesan both crumble and salt in a similar way for vegan dishes Use as a 1:1 substitute.
My favorite healthy banana bread uses olive oil instead of butter, some whole wheat flour, and less sugar than the standard loaf. It’s moist and lightly sweet: great for snacks!
As a Mediterranean diet expert and author of a new cookbook on the subject, I’ve realized a lot of banana bread is really just an excuse for cake. Most banana bread recipes have a stick of butter and 1 cup of granulated sugar, but I wondered: could I apply the Mediterranean mindset to a banana bread?
I cut the sugar to only ⅓ cup and replaced butter with olive oil. Amazingly, it worked! This healthy banana bread is tender, moist, gently sweet, and what I bake now when I see bananas on my counter turning black. I had a bunch of recipe testers help me by trying this one in their homes, and the verdict? Delicious.
5 Star Reader Reviews
“This recipe was a total win in our house! Entire loaf disappeared within minutes of being set on the counter in front of 5 kiddos for afternoon snack.” -Molly
“This is probably my favorite banana bread recipe, I think. It’s easy, simple, wholesome, and comes together very quickly! The loaf came out perfectly moist.” -Tanvee
“I LOVED this banana bread! It was sweet enough but not too sweet! I’d eat it all day long. I served it to a group of friends and EVERYONE LOVED IT!!!” -Kathy
What Makes It Healthy Banana Bread
“Healthy” means something different in every banana bread recipe. I know it can be a negative buzz word for some people. To me, here’s what “healthy” means here:
Olive oil instead of butter: In the Mediterranean diet, olive oil is the default cooking fat, and is rich in monounsaturated fats. It replaces the butter, so this is a dairy free banana bread too!
One third the sugar content as most loaves: Most banana bread recipes that are the same size use about 1 cup granulated sugar. If you cut this loaf into 12 slices. there’s just over 1 teaspoon sugar per slice.
Some whole wheat flour. I use ½ cup whole wheat flour in combination with the all purpose flour, to add a bit of nutty flavor. It’s not a lot of added nutrition, but every little bit counts.
Important note: You might know me for my healthy banana muffins made with only oats and no all-purpose flour. I tried the same approach in a loaf, but it comes out very dry. This balance of flours is my new spin on what “healthy” banana bread means to me.
Ingredients You’ll Need
This healthy banana bread recipe uses these simple pantry ingredients:
Very ripe bananas: The most important part about this recipe is to use very, very ripe bananas so that each slice is sweet enough.
Olive oil: I like using a mild extra virgin olive oil so it doesn’t have too intense of a finish. See my notes below.
Packed brown sugar: Many of my recipes use maple syrup or honey to sweeten, but in this one I wanted to use less sugar overall and have the right banana bread texture (sugar also is the best for texture).
Eggs and vanilla extract: Eggs hold everything together, and vanilla adds nuance.
All-purpose flour and whole wheat flour: You can also use 100% white whole wheat flour, which tastes a little milder.
Cinnamon, baking powder, baking soda, and kosher salt: These add flavor nuance and leavening.
Olive Oil Banana Bread: Why I Skip the Butter
I love this olive oil banana bread with a mild extra virgin olive oil; I just used my all purpose olive oil that I use in all my savory recipes. Avoid a bold olive oil so there’s not a peppery finish to the taste. If you want an even more neutral flavor, use a light-tasting olive oil (it’s typically marked on the bottle).
Butter is only about 80% fat, but olive oil is pure fat that stays liquid at room temperature. That means that the loaf is overall more moist and stays soft for days.
Tips for Baking With Overripe Bananas
One thing is important with this recipe: the blacker the bananas, the better. With so little added sugar, the bananas carry the sweetness. Here’s what to know:”
Look for mostly black peels. Brown spots are good; very brown or black is even better.
Measure the mash. My recipe testers said it best with 1¾ cups total (I had originally specified a range of 1 ½ to 1 ¾ cups).
Stash them in the fridge or freezer. If you have some bananas that are ready before others, you can refrigerate or freeze them until the others catch up (just make sure to add all the liquid with the banana).
Mix-Ins and Variations
Banana bread is a canvas for experimenting! One of my recipe testers added dark chocolate, cardamom, and walnuts and loved it (I need to try that one). Here are some ideas:
Berries: Add 1 cup blueberries tossed with 1 tablespoon flour like in my blueberry banana bread.
Chocolate chips: Add up to ½ cup dark chocolate chips. Funny enough, many of my recipe testers added chocolate chips (does this negate the healthy? It’s up to you!).
Warm spices: Add ¼ teaspoon cardamom or nutmeg.
Storage and Freezing
To store this healthy banana bread, wrap it in foil and store for 5 to days at room temperature. It also lasts refrigerated up to 10 days.
To freeze it, wrap it tightly in plastic wrap and store it in a freezer safe container for up to 3 months. Thaw on the counter.
My favorite healthy banana bread uses olive oil instead of butter, some whole wheat flour, and less sugar than the standard loaf. It’s moist and lightly sweet: great for snacks!
Preheat the oven to 350°F. Grease a 8×4-inch loaf pan.
In a large bowl, whisk the oil, brown sugar and eggs. With a spatula, stir in bananas and vanilla. Stir in flour, cinnamon, baking powder, baking soda, and salt. Spread the batter into the prepared pan.
Bake for about 55 to 60 minutes, until the center of the loaf springs back to the touch, or a toothpick inserted in the center of the loaf comes out with a few clinging crumbs (or the internal temperature is 200°F). For 9×5” pan it could be a few minutes shorter bake time, but I recommend using an 8 x 4” pan if possible.
Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack.
The bread lasts 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap, then a freezer-safe bag or container).
Notes
Bananas note: Use your very, very ripest bananas for this recipe to get the right amount of sweetness!
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