Description
This homemade pumpkin pie spice recipe is my favorite spice mix to use for pumpkin pie, pumpkin cakes, pumpkin muffins, pumpkin pancakes, etc. It adds that nostalgic, warming flavor to any sweet pumpkin recipe. A little cardamom makes this pumpkin spice extra special.
Ingredients
- 3 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground cloves
- 1 1/2 teaspoons ground allspice
- 2 teaspoons nutmeg (freshly grated, if possible)
- optional: 1/2 to 3/4 teaspoon ground cardamom
Instructions
- Mix – Add all of the spices to a small mixing bowl, and use a fork, or a small whisk to whisk everything together until well combined. Make sure there aren’t any lumps.
- To use – Use this homemade pumpkin pie spice as instructed in baked recipes that call for it – such as, pumpkin pie, or other recipes containing pumpkin.
- To store – Transfer the pumpkin pie spice to a small mason jar, or other air tight container. I recommend labeling the jar, along with the date. Keep in your pantry for up to 6 months. After 6 months, I recommend keeping the spice mixture in your freezer to help preserve the flavor of the spices. They don’t go “bad”, they just become less flavorful over time.
Notes
Cardamom – cardamom isn’t normally in pumpkin pie spice, but I added it to my homemade recipe a few years ago, and really think it adds an extra depth of flavor that makes this pumpkin pie spice stand out from the rest. Keep in mind, that cardamom is very potent, so a little goes a long way – start with the smaller amount, and add more if you like it. You can easily omit the cardamom if you’re not a fan.
A note on freshness of spices – spices don’t go “bad”, but they do lose their potency over time – especially these warming spices. If you are using spices that expired, you will want to replace them with new ones to make the best pumpkin pie spice you can. To prolong the flavor of your spices, I recommend storing them in the freezer after 6 months of opening. However, I would still consider replacing them with new ones after about 1 year after the expiration date.
Serving size – I personally like to make a smaller batch of pumpkin pie spice since it’s something I only use for a few months, and it’s so easy to make. However, if you know you will go through a lot of it, then you can double the recipe to make 8 ounces by clicking the “2x” button at the top of the recipe card.
Photos/amount – I photographed this recipe using an 8 ounce amount of pumpkin pie spice. I did this because it’s easier to photograph, but the recipe is written for 4 ounces. If you want to make 8 ounces (as pictured), then click the “2x” button at the top of the recipe card to double the amounts in the recipe.
