Pumpkin pie spice is easy to make at home. Just pour the spices you already have in your pantry in a bowl and stir. An easy and inexpensive substitute for store-bought blends.
HOW DO I STORE PUMPKIN SPICE?
If you’re into reusing and recycling old spice jars, go ahead and stash this pumpkin pie spice in an empty spice jar that you kept thinking you’d use someday for something. The author notes that it’s best not to use a container that originally was used for garlic, curry, onion powder, or a similarly pungent and savory spice, for what we think are quite obvious reasons.
We’d also like to suggest that if you’re only using this as a seasonal embellishment, you might want to make a fresh batch each autumn from fresh spices. You’ll be thankful you did.
Homemade Pumpkin Pie Spice
- Quick Glance
- 5 M
- 5 M
- Makes 16 (1-teaspoon) servings | 1 1/4 oz
Dump all the spices in a small bowl and stir to combine.
Pour the pumpkin pie spice mix to a small glass canning jar, a repurposed spice jar with a lid, or any other small, resealable container. (If pouring the spice mix into a small container, first place it on a creased sheet of parchment paper and then carefully slide it in, or use a funnel.) The spice mixture will keep airtight at room temperature for many months. Originally published October 9, 2015.
Recipe Testers' Reviews
It doesn't get any easier than this. Pumpkin pie spice in less than 5 minutes? Fantastic. It's a touch spicy, but I enjoy it that way. Those who do not may wish to adjust the amount of cloves or ginger, decreasing the amount of either or both by half.
I used this for every recipe I made calling for pumpkin pie spice this past week, and it was delightful in each dish, bringing the fantastic fall spice flavor with depth to everything.
Great idea! Making a small, fresh batch of pumpkin pie spice as you need it is always going to be better than keeping a jar of store-bought spices of indeterminate age sitting in your pantry. I used a combination of three cinnamons or cassia—Korintje (Cinnamomum Burmannii), Vietnamese (Cinnamomum Loureiroi) and Ceylon (Cinnamomum Zeylanicum)—along with freshly ground allspice and freshly ground nutmeg. The ginger and cloves were already ground.
Since I was grinding and then remeasuring, it took me a little more time—maybe about 10 to 15 minutes—but I now have a nice batch of freshly ground pumpkin pie spice, and I can try it in several recipes and see where it works as-is. My gut instinct was to add more ginger right off the bat, but it really is well-balanced as written, so I'm holding off.
One type of cinnamon or cassia would be fine, but I like the complexity of the combination. The nutmeg is a light presence and fluffy since it was freshly ground. Because the freshly ground nutmeg is so fluffy, 2 teaspoons nutmeg weighs much less than 2 teaspoons ginger or allspice. I used a Microplane to grate it and a hand-held spice grinder for the allspice.