Make Your Own Pumpkin Pie Spice to Enjoy the Flavors of Fall in Any Season
If there's any aroma that signals the arrival of a season, it's certainly pumpkin pie spice, with its sweet, warm essence that's like a sensory proclamation that fall is here. Yet, pumpkin pie spice lovers know they're not limited to using the delicious concoction to flavor baked goods, breakfast favorites, warm drinks and other culinary creations during a single season. Making your own pumpkin pie spice is a matter of simply measuring and mixing the component spices. The result is a custom seasoning that's cheaper, fresher and more pleasing to use than any bought from the store.
Total Time: 5 minutes | Prep Time: 5 minutes | Yield: Approximately 5 tablespoons
- 3 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground mace (optional)
- With measuring spoons, measure all the individual spices into a glass jar.
- Screw the lid on the glass jar, and shake it for a minute or two, until all the spices are evenly blended together.
- You can store the pumpkin pie spice in the sealed glass jar in your pantry for up to 1 year, but it's best if used within 6 months. Store the jar in the refrigerator or freezer to keep it tasting fresher for longer.
- The blend and ratios of the spices can be easily customized. If you or any family members dislike any of the individual ingredients, reduce the amount used or simply omit them.
- For pumpkin pie spice with unsurpassed freshness and fragrance, use a spice grinder or pestle and mortar to grind whole cinnamon sticks, cloves and mace blades, and grate whole nutmeg on a fine grater.
- In addition to sweet recipes, try your homemade pumpkin pie spice in some savory applications, such as roasted butternut squash or sweet potato, in chili, or mixed with soy sauce as a marinade for chicken.
Joanne Thomas has worked as a writer and editor for print and online publications since 2004. As a specialist in all things food and drink, she has penned pieces for Livestrong, Robert Mondavi and Modern Mom, among other names. She found her first jobs in a series of kitchens before moving on to celebrate food via the written word. Thomas resides in California and holds a bachelor’s degree in politics from the University of Bristol, U.K.