Homemade Pumpkin Pie Spice
A warm, balanced blend of cinnamon, ginger, nutmeg, allspice and cloves that takes five minutes to mix and tastes far fresher than store-bought. Use it in pies, muffins, lattes, oatmeal and roasted squash.
- Prep
- 5 min
- Cook
- —
- Total
- 5 min
- Makes
- About ⅓ cup (14 teaspoons), enough for 7 to 14 pumpkin pies
Steps
Before you start
- Check that your ground spices are fresh: they should smell strong and sweet when you open the jar. Spices older than 2 years taste dull.
- Use a dry bowl and dry spoon, since moisture causes clumping.
- Use level measuring spoons for accuracy; the blend depends on the ratios.
- Find a small airtight jar (4 oz / 120 ml) to store the finished blend.
Set up dry tools
- Set out a small, completely dry bowl, a dry whisk or fork, and your measuring spoons.
- Open each spice jar and smell it; replace any that smell faint or musty.
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Ready when: Bowl and tools are dry and every spice smells strong and sweet.
Tip: Even a drop of water makes the blend clump.
Measure cinnamon and ginger
- Scoop 2 tablespoons ground cinnamon and 1 tablespoon ground ginger into the bowl, leveling each spoonful with the back of a knife.
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Ready when: Two level mounds of spice sit in the bowl.
Measure the small spices
- Add 2 teaspoons ground nutmeg, 2 teaspoons ground allspice and 1 teaspoon ground cloves, leveling each spoon with the back of a knife.
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Ready when: All five spices are in the bowl in separate small mounds.
Tip: Cloves are potent. Don't heap the teaspoon, or the blend will taste medicinal.
Whisk until uniform
- Whisk or stir with a fork for about 30 seconds, pressing out any small lumps against the side of the bowl, until the mixture is one even, warm brown color with no streaks of lighter ginger or darker cloves.
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Ready when: The blend is uniformly colored and free of lumps.
Tip: Smell it. It should be sweet and cinnamon-forward with a gentle clove warmth.
Jar and label
- Use a funnel or folded paper to transfer the blend to a clean, dry 4-ounce jar.
- Seal tightly, label with the date, and shake gently.
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Ready when: Jar is sealed and labeled, filled with about ⅓ cup of blend.
Tip: If you have time, let the jar sit a day before using; the flavors meld slightly.
Good to know
Tips
- Use 1 teaspoon of this blend per 15-ounce can of pumpkin puree for a standard pie; 2 teaspoons gives a bolder spice flavor.
- For a latte, stir ¼ teaspoon into the milk along with 1 to 2 tablespoons pumpkin puree and sweetener.
- Freshly grated nutmeg gives the most aromatic blend; use a fine rasp.
- Cassia cinnamon gives a bolder, spicier blend; Ceylon is milder and sweeter.
Make ahead
"Mix up to 6 months ahead; the blend is best used within that time for peak aroma."
Storage & reheating
Store airtight in a cool, dark cupboard away from the stove for up to 6 months at room temperature. It stays safe to eat longer but loses aroma. Refrigeration and freezing are not needed.
Substitutions
- ground allspice → extra cinnamon plus extra nutmeg. Use 1 teaspoon extra cinnamon and ½ teaspoon extra nutmeg for the 2 teaspoons of allspice; the flavor will be slightly less peppery.
- ground cloves → ground mace. Use 1 teaspoon for a softer, less pungent result.
- ground ginger → ground cardamom. Use 2 teaspoons in place of the 1 tablespoon ginger for a more floral, aromatic blend.
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