Pumpkin Pie Spice Blend
Pumpkin spice is actually a very simple blend to make from scratch. You only need cinnamon and at least one or two of the other ingredients in the recipe for a basic spice mix. The most basic pumpkin pie spice is just cinnamon, ginger, and nutmeg. This recipe uses more spices including black pepper, but you can eliminate any spice you don't have or like.
Servings: 5 tbsp
Ingredients
- 24 g (3 tbsp) ground cinnamon
- 4 g (2 tsp) ground ginger
- 4 g (2 tsp) ground nutmeg or 1 whole nutmeg, grated
- 2 g (1 tsp) ground allspice
- 2 g (1 tsp) ground cloves
- .5 g (¼ tsp) ground black pepper
- .5 g (¼ tsp) ground cardamom (optional)
Instructions
- In a small bowl, combine all ingredients. Stir until combined using a small whisk or the back of a spoon to break up any small masses of spices.
- Scoop or use a small funnel to transfer the spices from the small bowl to a spice jar or container that has a tight lid. This recipe makes a little over a ¼ cup (4+ tbsp).
Video
Notes
Storage Suggestion:
Store spices in a sealed container for up to a year or based on the shortest expiration date of the oldest individual spice. Consider shaking or stirring the spice prior to using as some contents may settle. Usage Suggestion: Add this pumpkin spice as you would a commercial version in a 1:1 ratio in your favorite recipes that call for pumpkin spice. Sprinkle it over your breakfast oatmeal, toast, eggnog, coffee, apple cider, mulled wine, or hot chocolate. Add it to your favorite oatmeal raisin cookies in place of cinnamon. Add it to spiced nuts or spiced pumpkin seeds. Why not add it to squash soups or roasted fall squash like acorn, butternut, pumpkin, or delicata? Add a little pumpkin spice to pancakes, waffles, muffins, or cinnamon rolls by mixing a couple of teaspoons in with your cinnamon. Try it on ice cream or in cake frostings. Substitutions & Variations: This recipe is based on my preferred spice flavors; however, you can adjust or leave out any spices that you don’t like. In fact, you can add or subtract ¼ to ½ tsp of any one spice to test a variation you may prefer. If you have kids with sensitive taste buds, you may only want to include cinnamon, ginger, and nutmeg. Really you only need 2-3 of the above ingredients to have a pumpkin spice. As long as you have cinnamon, you can add or subtract any of the other spices.
Store spices in a sealed container for up to a year or based on the shortest expiration date of the oldest individual spice. Consider shaking or stirring the spice prior to using as some contents may settle. Usage Suggestion: Add this pumpkin spice as you would a commercial version in a 1:1 ratio in your favorite recipes that call for pumpkin spice. Sprinkle it over your breakfast oatmeal, toast, eggnog, coffee, apple cider, mulled wine, or hot chocolate. Add it to your favorite oatmeal raisin cookies in place of cinnamon. Add it to spiced nuts or spiced pumpkin seeds. Why not add it to squash soups or roasted fall squash like acorn, butternut, pumpkin, or delicata? Add a little pumpkin spice to pancakes, waffles, muffins, or cinnamon rolls by mixing a couple of teaspoons in with your cinnamon. Try it on ice cream or in cake frostings. Substitutions & Variations: This recipe is based on my preferred spice flavors; however, you can adjust or leave out any spices that you don’t like. In fact, you can add or subtract ¼ to ½ tsp of any one spice to test a variation you may prefer. If you have kids with sensitive taste buds, you may only want to include cinnamon, ginger, and nutmeg. Really you only need 2-3 of the above ingredients to have a pumpkin spice. As long as you have cinnamon, you can add or subtract any of the other spices.