Homemade Pumpkin Pie Spice Recipe
This pumpkin pie spice recipe blends Ceylon cinnamon, ground ginger, nutmeg, and cloves into a warm, aromatic spice mix. Stir into pumpkin pies, muffins, lattes, and quick breads.
Servings: 8 .5 tsp.
Calories: 19kcal
Equipment
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Spice Jar or Air Tight Container
Ingredients
- 3 tablespoons Ceylon cinnamon 24 grams
- 1 teaspoon ground ginger 2 grams
- 1 teaspoon ground nutmeg 2 grams
- ½ teaspoon ground cloves 1 gram
Instructions
- Measure the spices – measure the Ceylon cinnamon, ground ginger, ground nutmeg, and ground cloves into a small mixing bowl.
- Whisk the blend – whisk together until completely combined and no visible streaks of any single spice remain throughout the blend.
- Check and adjust – smell the finished blend and taste a small pinch. Add a small pinch more of any spice if you want to adjust the balance before storing.
- Transfer and store – pour into a clean airtight spice jar, tap gently to settle the powder, seal tightly, and label with the blend name and date.
Video
Notes
Ceylon cinnamon – Ceylon cinnamon is milder and more floral than cassia cinnamon and produces a warmer, more layered blend. If Ceylon cinnamon is not available, cassia cinnamon works in equal measure but the finished blend will be sharper and less floral.
Fresh spices – the most aromatic result comes from spice jars opened within the past year. Old ground spices lose their volatile oils over time and produce a flatter, less fragrant blend.
Small batch – for 1 tablespoon of pumpkin pie spice, combine 2 teaspoons Ceylon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
Storage – store in an airtight jar in a cool dark place for up to 6 months. Label with the blend date so you know when to mix a fresh batch.
Nutrition
Serving: 1g | Calories: 19kcal | Carbohydrates: 5g | Sodium: 1mg | Fiber: 3g