Gluten-Free | Grain-Free | Sugar-Free | Dairy-Free | Nut-Free | Keto-Friendly | Paleo-Friendly | Vegan & Vegetarian
There’s something so comforting about the smell of cinnamon and warm spices! I love making my own homemade pumpkin pie spice so I can keep the flavor soft, warm, and beautifully aromatic, without the cloves or nutmeg overpowering the blend. I use just a small touch of nutmeg, as large amounts can be harmful, and a tiny pinch of black pepper for subtle warmth. Six simple pantry spices and a few minutes are all you need. It’s lovely in my Best Healthy Pumpkin Bread, Fluffy Keto Pumpkin Pancakes, or Creamy Golden Glow Smoothie, and perfect for pumpkin pie, muffins, or a cozy homemade latte.
What You Need
- Cinnamon: The sweet, woody foundation that gives the blend its comforting warmth.
- Ginger: Adds a warming, slightly peppery kick.
- Allspice: Adds depth, with notes reminiscent of cinnamon, nutmeg, and cloves.
- Nutmeg: Brings a rounded, nutty aroma. A little goes a long way.
- Cloves: Deeply aromatic, used sparingly so they don’t overpower the blend.
- Black Pepper: A tiny pinch adds gentle warmth without a noticeable peppery taste.
How to Keep It Mild and Aromatic
Keep the cloves and allspice gentle so the cinnamon can shine. For an even softer blend, reduce the cloves to ⅛ teaspoon and the allspice to ¼ teaspoon. If you prefer less ginger warmth, use 2 teaspoons instead of 1 tablespoon. Keep the nutmeg to the small measured amount and the black pepper to a tiny pinch.
Recipes to Make with This Pumpkin Pie Spice
Homemade Pumpkin Pie Spice
Ingredients
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1/5 teaspoon ground nutmeg slightly less than ¼ teaspoon
- 1/4 teaspoon ground cloves
- A tiny pinch of finely ground black pepper
Instructions
- Measure the Spices: Add the cinnamon, ginger, allspice, nutmeg, cloves, and black pepper to a clean, completely dry bowl.
- Mix Thoroughly: Whisk or stir until evenly combined, breaking up any lumps. If the spices are particularly clumpy, pass them through a fine-mesh sieve.
- Transfer and Store: Transfer to a clean, completely dry spice jar. Seal tightly, label with the name and date, and store in a cool, dark, dry cupboard.
Notes
About 3 tablespoons plus 1 teaspoon. Measuring the Nutmeg:
Use ⅕ teaspoon, or slightly less than ¼ teaspoon if you don’t have that measure. This amount is for the entire jar. Important Nutmeg Note:
Nutmeg contains myristicin, a natural compound that can be toxic in large amounts. Use only the small quantity listed in this recipe rather than adding it freely. Source: PMC How to Use:
Use the quantity of pumpkin pie spice called for in your recipe. Try it in my Best Healthy Pumpkin Bread, Fluffy Keto Pumpkin Pancakes, or Creamy Golden Glow Smoothie. It’s also lovely in pumpkin pie, muffins, and chia seed pudding. For drinks and individual servings, start with a small pinch and adjust to taste. Replacing Store-Bought Pumpkin Pie Spice:
Use an equal amount of this homemade blend in place of prepared pumpkin pie spice. Freshness and Storage:
Start with fragrant spices and keep the jar tightly sealed, away from heat, sunlight, and moisture. Always use a dry spoon, and avoid sprinkling directly over steaming food. Mixing older spices won’t restore their freshness, so replace the blend when its aroma fades.
