|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Thanks to its eagerly awaited addition to lattes at coffee bars, we know how beloved pumpkin spice is; it has its own hashtag (#PSL) to prove it. But people have been using pumpkin spice (aka pumpkin pie spice) long before it became a fall staple at your local cafe. And so whether you’re making your own pumpkin spice latte at home or want your pumpkin pie to live up to its full (and delicious) holiday potential, this homemade blend comes together fast. Chances are, you have the ingredients on your spice rack already.
What Is In Pumpkin Pie Spice?
The typical supermarket pumpkin pie spice blend includes cinnamon, ginger, nutmeg, and allspice—and not a whiff of anything pumpkin related. The blend gives your pumpkin pie (and other pumpkin baked goods) the signature aromas of fall. This particular pumpkin pie spice recipe goes a step further and adds cloves to really help round out the flavor.
Fresh Is Best
Start with the freshest spices you can find for the best results. Some health food stores or supermarkets have a bulk section that includes spices–ask how quickly that stock moves. Chances are, it’s fresher and rotates more quickly than jarred spices on the average grocery store shelf. Not to mention that bulk spices are usually less expensive.
How To Use Pumpkin Pie Spice
Add pumpkin spice to pumpkin whoopie pies, waffles, pancakes, muffins, cookies, you name it. It also works well blended with maple syrup in your morning oatmeal (with sliced apples, naturally) or plain Greek yogurt. Try it on roasted veggies or add to sweet potato or butternut squash soup; it’s especially good with those orange veggies.
"It’s like fall in a jar! This blend is warming, easy to make, and surprisingly versatile. I’ve been enjoying toasting a bunch of pecans and almonds with this pumpkin spice and a drizzle of honey. Sometimes it can be difficult finding that perfect balance of spices, but this recipe really gets it right." —Cara Cormack
3 tablespoons ground cinnamon
2 1/2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 1/2 teaspoons ground allspice
1 teaspoon ground cloves
Steps to Make It
Gather the ingredients.
Whisk the ground cinnamon, ginger, nutmeg, allspice, and cloves together in a small bowl.
Use as directed in your recipe and store the remaining spice blend in an airtight container.
- Use the freshest spices possible. Your lattes, pies, and cookies will thank you. If you have a spice or coffee grinder, you can start with whole spices; nutmeg, allspice, cloves, and cinnamon can be acquired whole and ground separately, then combined as directed in the recipe above.
- If freshly ground spices don't work for you, just make sure your spices aren’t old. If they are, this blend’s power will be blunted quite a bit, resulting in drinks or baked goods that don’t taste as good as they could. If you aren’t sure how old yours are, take a whiff. Stale or musty smelling spices, or even ones that smell a little dull, should be pitched.
How To Use
- This blend can be used in a 1:1 substitution for any recipe calling for pumpkin pie spice.
- If you’re adding it to existing recipes, start with 1 to 2 teaspoons and scale up or down as needed, depending on how much spice flavor you want. It may take a little experimentation to get it right.
- This recipe can be customized to suit your preferences; start by making substitutions of 1/4 to 1/2 teaspoon if you want to increase the amount of one spice or swap out a different one.
- If you like it heavy on the cinnamon, use a little more.
- Feel like your blend needs something a little different? Try a hybrid of chai spice blend and pumpkin pie spice by adding ¼ teaspoon of black pepper, cardamom, or both.
How To Store
Store this blend in an airtight jar in a cool pantry or cabinet away from direct light. Use within 6 to 9 months for optimal freshness.