I’ve always made a point to have a jar of pumpkin pie spice in the pantry once September rolls around. It’s my favorite way to add that characteristic fall flavor to anything. But this year, I decided to be picky. This year, I decided to finally make my own blend that was slightly heavier on the ginger and had cardamom in the mix (naturally). Since it’s incredibly easy to make, I figured I’d share it here!
Pumpkin pie spice, which is the basis of all of the “pumpkin spice” flavors out there, is typically a mix of cinnamon, ginger, allspice, cloves, and nutmeg. Some blends have mace in them (the web-like covering of nutmeg) and some might have cardamom. Typically, this blend is used for flavoring pumpkin pies (hence the name). While I use it in my pumpkin pie, I also use it to flavor other baked goods, coffee, and oatmeal. It’s a really simple way to make pretty much anything taste like fall!
This recipe yields 3 tablespoons but you can easily double or triple it if you plan on using it a lot. The last two mornings I’ve used 1/4 teaspoon in my oatmeal and it was incredibly delicious. I’ve also added the spices to my coffee grounds before brewing in my French press. It is also lovely in pumpkin bread, and more obviously, in pumpkin pie!
Here are a couple of recipes from the archives that you can use your homemade pumpkin pie spice blend in: butternut bread with pecan streusel and pumpkin doughnuts with vanilla cashew butter glaze.
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Homemade Pumpkin Pie Spice Blend
- Total Time: 5 minutes
- Yield: 3 tbsp 1x
Description
Pumpkin pie spice is a delicious blend of warm spices perfect for the cooler months. It is a simple way to add a lovely fall flavor to baked goods, coffee drinks, and more.
Ingredients
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 2 tsp ground cardamom
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
Instructions
Combine all of the spices together in a small bowl. Mix well, then transfer the spice blend to an airtight container and store away from direct sunlight.
Make sure to use within 6-12 months.
Notes
I don’t keep ground cardamom, nutmeg, or allspice around so I ground the whole spices before adding them to the blend. You can do this in a coffee grinder (make sure to clean it first!), spice grinder, or with a bit of muscle and a mortar and pestle.
My favorite way to use the blend is in my oatmeal (1/4 tsp per serving), coffee (I add it to the grounds in my French press), pumpkin bread, and pumpkin pie.
- Prep Time: 5 minutes
These photos are beautiful! Thanks for the recipe. I will try it out.
Thank you! Let me know what you think if you do try it! 🙂