This homemade pumpkin pie spice mix is the perfect substitution for any kind of store-bought equivalent and is so much cheaper to make as well! Feel free to customize the amount of each spice to your personal liking and make something that is custom-tailored to you.
Table of Contents
- Homemade Pumpkin Pie Spice
- Homemade Pumpkin Pie Spice Ingredients
- How To Make Homemade Pumpkin Pie Spice
- How To Grind Whole Spices For A More Intense Taste
- Toasting Your Spices For Even More Flavor
- Pin This Recipe To Your Baking Recipes Board and Remember to FOLLOW ME ON PINTEREST!
- Homemade Pumpkin Pie Spice Recipe
Homemade Pumpkin Pie Spice
Pumpkin pie spice might be considered the generic autumnal seasoning, but it is so much more versatile than just for making lattes or pies with.
While it is amazing in frothy drinks and holiday pies, it works amazingly as the spices for basically anything sweet, warming, and comforting. It even tastes amazing in a simple glass of warm milk.
It tastes even better if you make it yourself from hand-ground, freshly toasted spices, but only make as much effort as you are willing to – it will still taste great regardless.
Homemade Pumpkin Pie Spice Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Ground ginger
• Ground cloves
• Ground nutmeg
How To Make Homemade Pumpkin Pie Spice
• In a small bowl, simply mix together the cinnamon, ginger, cloves, and nutmeg together
• Store in an airtight container in the cupboard and use as needed
How To Grind Whole Spices For A More Intense Taste
This recipe is a simple mix of some pre-prepared spices that you buy either wholesale or in little jars. Despite the fact that it uses store-bought spices, it still has a ton more flavor than any kind of pre-prepared spice blend.
There are ways to really amp up the flavors, though, including hand grinding whole spices rather than using the store-bought stuff.
While not every supermarket sells the same spices, pretty much every store will sell the spices used in this recipe.
The only trick is grinding it into a fine enough powder!
Things like allspice berries, nutmeg and cloves are easy enough to grind with a mortar and pestle or even blitzing them in a food processor, but cinnamon and ginger are a bit more difficult.
Cinnamon is tricky because it is really hard to grind into a powder, and ginger is hard because fresh ginger is a wet root and isn’t dried, to begin with.
To get around cinnamon’s issue, try and use a dedicated spice grinder to really pulse the cinnamon stick into tiny pieces. Failing that, some really intense pounding with a mortar and pestle should get the job done eventually.
Ginger, unfortunately, requires you to dry it at home. Dice some ginger into fine pieces and either uses a dehydrator or an oven set to the lowest temperature it can go and then dry it completely out.
Of course, this is a lot of work just for a spice blend, so feel free to cheat a bit and get some dried ginger from the store – no one needs to know.
For even more flavor, you could also toast your spices first!
Toasting Your Spices For Even More Flavor
Toasting spices is one of those things that everyone is familiar with, but not a lot of people actually do.
Especially common in Mexican and Indian cuisine, toasting spices, either whole or powdered, is a really great way to increase the intensity of flavor in each spice.
Toasting not only gives you those slightly caramelized, toasty flavors, but it also helps to release flavor compounds within the spices, compounds that would otherwise be trapped inside the spices without heat.
To toast whole spices, simply put your required amount of spices in a dry, non-stick skillet. With the heat on medium-low, gently toast the spices for a few minutes.
You want to take it off of the heat and remove the spices before you see any signs of smoke, as that could lead to burnt flavors. Instead, keep your nose over the skillet, taking them off the moment you feel like you can smell all of the spices together wafting upwards.
The individual spices should feel gently warm to the touch but not especially hot.
If you are using regular, pre-packaged store-bought spices, you can still do this, but you have to be a bit more careful.
Toast your spices in a dry pan in the same way, but watch them like a hawk! They can burn in an instant, so remove them the moment you start to smell them.
If you are using this spice blend in a recipe with melted fat in it, like butter, then why not actually toast your spices in the butter first? This gives you all of the same delicious toasty flavors while also melting the fat for the recipe.
Looking for more delicious Seasoning recipes ? Try these out:
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Homemade Pumpkin Pie Spice
- Prep Time
- 5 minutes
- 20 teaspoons
- Karlynn Johnston
- 3 tablespoons ground cinnamon
- 2 tablespoons ground ginger
- 1 tablespoon ground cloves
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon allspice
- In a small bowl, mix together the cinnamon, ginger, cloves and nutmeg. Store in an airtight container in the cupboard and use as needed in recipes.
- adjust the seasonings to your personal liking and use in any recipe calling for pumpkin pie spice
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.