Homemade Pumpkin Pie Spice Recipe

Pumpkin pie spice is a blend of five ground spices that are probably already in the cupboard: cinnamon, ginger, nutmeg, allspice and cloves. This small batch makes 5 tablespoons, a scant 1/3 cup, which is enough for a season of baking without leaving a large jar to go stale.

The ratio is cinnamon-led, 9 parts cinnamon to 2 parts each of ginger and nutmeg and 1 part each of allspice and cloves. Cloves and allspice are kept low because they are the strongest of the five and quickly take over. To use the blend in a recipe that lists the spices one by one, add up those amounts and measure the same total of pumpkin pie spice.

It goes into pumpkin pie from scratch and pumpkin pecan bread, flavors the pumpkin spice coffee syrup, and is the finishing dusting on a homemade pumpkin spice latte. The recipe doubles or halves without any adjustment, and a small jar of it makes a practical seasonal gift.

Homemade Pumpkin Pie Spice

A small-batch blend of ground cinnamon, ginger, nutmeg, allspice and cloves for pies, quick breads, syrups and coffee drinks. Makes 5 tablespoons.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 5 tablespoons (a scant 1/3 cup)

Course: Pantry Staple

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves

Method

 

1. Measure the cinnamon, ginger, nutmeg, allspice and cloves into a small bowl, leveling each spoonful.
2. Whisk until the color is completely even, pressing out any small lumps of ginger or cloves with the back of a spoon.
3. Transfer to a small, clean, dry jar with a tight lid and store away from heat and light.

Notes

How much to use: add up the cinnamon, ginger, nutmeg, allspice and cloves a recipe calls for and use that total. A pie that lists 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves takes 2 teaspoons of the blend; the pumpkin pecan bread takes 3 1/2 teaspoons; the pumpkin spice coffee syrup takes a scant 2 teaspoons.

To mix just 1 teaspoon for a single recipe: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice or cloves. This is slightly heavier on ginger than the jar batch but close enough for baking.

Storage: keep airtight in a cool, dark cupboard. Ground spices fade rather than spoil, so the blend is at its strongest for about 6 months, and only as fresh as the spices used to make it.

Variations: freshly grated nutmeg gives a brighter flavor. Up to 1/2 teaspoon of ground cardamom or mace can be added. If cloves are not liked, leave them out and use 2 teaspoons of allspice.

Beyond baking, stir 1/4 teaspoon into oatmeal, pancake batter, coffee grounds before brewing or a mug of homemade hot cocoa.