When fall rolls around and baking season is in full swing, we often find ourselves reaching for pumpkin pie spice.
While store-bought is convenient, it’s nice to make your own blend to save money, make it fresher, and customize the flavor by simply increasing your favorite spices and decreasing ones that aren’t preferred.
Let us show you how easy it is to make pumpkin pie spice at home!
What’s in Pumpkin Pie Spice?
The most common spices in pumpkin pie spice are:
- Ground cinnamon
But we also throw in some optional black pepper and cardamom for even more flavor and a little bite / heat.
How to Make Pumpkin Pie Spice?
Simply add all of your favorite seasonal spices (like cinnamon, nutmeg, ginger, and allspice) to a jar and shake to combine.
The ratio of spices is really what makes DIY blends unique. We like to go heavy on the cinnamon, medium on the ginger, light on the clove and allspice, and include some (optional) black pepper for heat, plus cardamom for a floral quality and depth of flavor.
The result is a custom, quick, DIY pumpkin pie spice perfect for all your fall and holiday baking that will stay fresh up to 6 months!
We hope you LOVE this blend! It’s:
- Quick & easy
- Perfect for fall baking
Ways to Use Pumpkin Pie Spice
- Vegan Pumpkin Mac ‘n’ Cheese
- Pumpkin-Spiced Apple Pie
- Vegan Gluten-Free Pumpkin Pie
- Pumpkin Pie Oats
- Vegan Pumpkin Pie Ice Cream
- Pumpkin Pie Green Smoothie
- Easy Pumpkin Spice Latte
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
DIY Pumpkin Pie Spice
- 1 ½ Tbsp ground cinnamon
- 2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground clove
- 1 pinch ground allspice
- 1/8 tsp fresh ground black pepper (optional)
- 1/8 tsp ground cardamom (optional)
- To a small bowl, add cinnamon, ginger, nutmeg, clove, allspice, black pepper (optional), and cardamom (optional) and stir to combine.
- Taste test and adjust according to personal preference, adding more cinnamon for sweetness, ginger for spiciness, nutmeg for nuttiness, black pepper for spice, or clove, allspice, or cardamom for pungency.
- Store in a sealed container up to 6 months or in the refrigerator for longer.
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