Sweater weather means homemade Pumpkin Pie Spice, and lots of it. This simple blend of cinnamon, cloves, nutmeg, allspice, and ginger is amazing in all your autumn treats, even your morning latte.
Don’t mess with the overpriced bottles of spice blends at the store. I’ve been making my own version for years out of just five ingredients. It takes no time at all; in fact, you might already have everything you need to make pie spice in your cabinet right now.
And it’s not just for pumpkin pie; it’s just as wonderful in apple pie, or sprinkled over French toast, pancakes, or on ice cream with caramel sauce and toasted walnuts for an impromptu sundae. And if you’re the kind of person who counts the days until pumpkin season at the coffee shop, then a DIY pumpkin spice latte is in your future.
The recipe makes enough for a season’s worth of pumpkin pies, cheesecakes, and autumnal desserts.
- In a small bowl, whisk together the cinnamon, ginger, nutmeg, allspice, and cloves.
- Transfer to a small airtight container.
Recipe tips and variations:
- Freshness matters: Especially with ground spices. Buy from high-volume markets or specialty spice shops which are more likely to keep fresh supply on hand.
- Grind your own: Whole nutmeg is easy to grate if you have a microplane tool or nutmeg grater. Clove, cinnamon, and allspice are easy to grind in an electric spice grinder. However, ginger is usually something you have to buy pre-ground.
- Storage: Keep in an airtight container in a cool, dry, dark shelf in the pantry. The blend is at its best for 6 months.
- Gift-giving: Buy spices in bulk and make a big batch. Fill up some cute glass jars and tie a scrap of ribbon around each–instant teacher or mail carrier gifts.
Put your pumpkin pie spice to work:
Pumpkin Pie Spice
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg (see note 1)
- 1 1/2 teaspoons ground allspice (see note 2)
- 1 1/2 teaspoons ground cloves
- In a small bowl, whisk together the cinnamon, ginger, nutmeg, allspice, and cloves. Store covered in a dark place for up to 6 months.
- Nutmeg: Whole nutmeg berries are easy to grate if you have a microplane tool or nutmeg grater.
- Allspice: Just have allspice berries on hand? Grind 1 tablespoon whole allspice berries to get about 1 tablespoon ground allspice.
- Yield: This recipe makes just over ¼ cup (5 tablespoons or 15 teaspoons).
- Storage: Store in a dark, cool place for up to 6 months.
- Creative applications: Top pancakes with whipped cream and pumpkin pie spice or add to vanilla ice cream with toasted walnuts and hot caramel sauce. Or, try it on your next batch of eggnog.
- Gift-giving: Buy spices in bulk and make a big batch. Fill up some cute glass jars and tie a scrap of ribbon around each for instant friends and family gifting.