Homemade Pumpkin Pie Spice
A warm, aromatic homemade pumpkin pie spice made with six simple pantry spices. Cinnamon leads the way, with warming ginger, gentle touches of allspice, nutmeg, and cloves, and a tiny pinch of black pepper. Mix a small jar in minutes for pumpkin bread, pies, muffins, and cozy drinks.
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
Yield:
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.
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.
