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Pumpkin Pie Spice is a quick, no-cook blend bursting with autumn flavors and perfect for holiday baking.
Fall is leaning in, crisp mornings nudge us toward steaming mugs of spiced tea, and nothing says “cozy” like blending your own baking spice blend. This Pumpkin Pie Spice mix layers warming Cinnamon and Nutmeg with a touch of clove, ginger, and allspice—so simple, you’ll wonder why you ever reached for that dusty store jar. According to industry data, pumpkin-spiced product sales climb by nearly 40% from September through November; making your own means fresher aroma, no hidden fillers, and total control over strength. You know what? Once you taste homemade, there’s no turning back.
Here’s the thing about this blend: it’s more than a spice mix. It’s an invitation to explore Fall dessert classics—stir it into creamy pumpkin puree for muffins, dust it over spiced whipped cream, or swirl it through apple cider. As a 50-year-old home cook in the Midwest, I’ve tested countless combos—sometimes my stainless steel whisk even balked at stubborn clumps! But this ratio hits the sweet spot every time, with a pinch of antioxidant-rich Cinnamon, anti-inflammatory Ginger, and comforting Nutmeg that soothes the senses. I first mixed it one October afternoon, inspired by my grandmother’s handwritten recipe on a stained index card—she always said, “A little spice brings out big smiles.”
Why You’ll Love This Recipe
* No oven needed—mix and go in under five minutes.
* Zero sugar added—pure Autumn flavors without extra sweetness.
* Perfect for gift boxes—bottle it up for neighbors or teachers.
* Customizable strength—dial up the Nutmeg or cut back on allspice.
* Gluten-free, vegan, paleo and Whole30-friendly by default.
* Great shelf life—stays fresh up to six months in your pantry.
* Transforms pumpkin puree into show-stopping Fall dessert treats.
* Doubles as a DIY latte topper—hello, spiced whipped cream upgrades!
Ingredients for Pumpkin Pie Spice
- 1 tablespoon ground Cinnamon (choose Ceylon or Saigon for a bright, warm foundation)
- 2 teaspoons ground Ginger (freshly ground if you can—adds zing and digestive support)
- 1 teaspoon ground Nutmeg (fresh-grated from whole Nutmeg yields the best aroma)
- ½ teaspoon ground Cloves (strong and sweet; you can sub with ¼ teaspoon cardamom for a floral twist)
- ½ teaspoon ground Allspice (optional but recommended for depth; also known as “pimento”)
Tips on choosing/prepping:
• Look for spice jars with unbroken seals—flavor fades fast once opened.
• If you have a microplane grater, freshly grate Nutmeg and store the leftovers in a sealed bag.
• Brands I swear by: Frontier Co-op, Simply Organic or McCormick Gourmet.
Directions for Pumpkin Pie Spice
1. Scoop all your measured spices into a small mixing bowl. Use a whisk or fork—whisking is like painting with flavor; the more you blend, the more vibrant each jar becomes.
2. Give it a good 30-second stir. You’re looking for a uniform light brown hue—no streaks of ginger gold or cinnamon red.
3. Funnel the mix into a clean, airtight jar or spice tin. A tiny silicone funnel (often sold in baking aisles) makes this spill-free.
4. Label with “Pumpkin Pie Spice” and the date. Store in a cool, dark cabinet—heat and light both sap flavor.
5. Shake before every use. Spices settle over time; one quick shake revives the aroma.
6. Pro tip: To make spiced whipped cream, add ½ teaspoon of Pumpkin Pie Spice into 1 cup of heavy cream before whipping, then sweeten lightly with honey or powdered sugar.
Servings & Timing
• Yield: about 2½ tablespoons of Pumpkin Pie Spice (enough for 4–5 pumpkin puree recipes)
• Prep Time: 5 minutes—no chopping, no heating
• Chill/Rest Time: none (ready to use instantly)
• Total Time: 5 minutes
Variations
* Citrus Spark: add ½ teaspoon of finely grated orange zest for a bright citrus pop.
* Cardamom Dream: swap the cloves for ¼ teaspoon ground cardamom for exotic warmth.
* Extra Ginger: bump ginger to 1 tablespoon if you love that zingy kick.
* Sweet Cookie Dust: blend 1 tablespoon spice with 4 tablespoons powdered sugar, then sprinkle on cookies.
* Savory Squash Rub: mix with olive oil and brush over pumpkin wedges before roasting.
* Low-FODMAP Twist: omit ginger and cloves if sensitive, and use extra cinnamon.
Storage & Reheating
Store your Pumpkin Pie Spice at room temperature in a tightly sealed jar or tin—pantry or cupboard works great. It keeps peak flavor for up to six months; after that, it won’t make you sick, but the aroma dims. No reheating needed—this mix comes to life cold, warm, or whipped into cream. For long-term stashing, you can freeze small batches in freezer-safe jars; just thaw on the counter for 10 minutes before use. Make-ahead advice: mix jars up to three months ahead of Thanksgiving pie season to save time.
Notes
I learned during testing that freshly ground nutmeg makes a world of difference—plan to grate just before mixing if you can. Also, slight clumping is normal (moisture in the air does that), so a quick sift or shake fixes it. If you find the blend too strong, add a bit more cinnamon next time to mellow it out. And don’t underestimate the power of clear labeling: I once mixed two jars and almost grabbed chili powder instead—hard to forget my friend’s face when she tasted it on her pumpkin muffins!
FAQs
1. Can I double or triple the batch?
Absolutely—just maintain the same ratios and whisk any larger volume a bit longer.
2. How do I know when it’s gone stale?
Sniff test: if the aroma is faint or flat, it’s time for a fresh mix.
3. Can I use whole spices instead?
Yes—toast them lightly in a dry pan, then grind in a spice mill for extra-fresh flavor.
4. Is this gluten-free and vegan?
Every spice here is naturally gluten-free and vegan; always check packaging if you have severe allergies.
5. What if I don’t have allspice?
Leave it out or replace with a pinch of ground cloves and nutmeg to taste.
6. Can kids help?
For sure—measuring and shaking jars are fun, easy tasks for little hands.
7. Does it work in beverages?
Yup—stir into coffee grounds or sprinkle on hot chocolate for an instant Fall twist.
8. How should I use it in Thanksgiving pie?
Add 2 to 3 teaspoons of this blend to a 15-ounce can of pumpkin puree, along with your usual sugar and eggs, for a standout Thanksgiving pie.
Conclusion
This homemade Pumpkin Pie Spice blend brings Cinnamon, Nutmeg, and Ginger together into a perfectly balanced baking spice blend that makes every Fall dessert pop—no fuss, all flavor. Try it in pumpkin puree pancakes, spiced whipped cream, or your next Thanksgiving pie, and you’ll taste the difference fresh spices make. I’d love to hear how you use it—leave a comment below, rate this recipe, and hop over to my spiced apple cider or pumpkin puree brownies posts for more sweet treats inspiration!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
