Pumpkin Pie Spice
Pumpkin Pie Spice is a quick, no-cook blend bursting with autumn flavors and perfect for holiday baking.
Ingredients
- 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
- 1/2 teaspoon ground Cloves strong and sweet; you can sub with ¼ teaspoon cardamom for a floral twist
- 1/2 teaspoon ground Allspice optional but recommended for depth; also known as “pimento”
Instructions
- Scoop all your measured spices into a small mixing bowl and use a whisk or fork.
- Give it a good 30-second stir until you have a uniform light brown hue with no streaks of ginger gold or cinnamon red.
- Funnel the mix into a clean, airtight jar or spice tin using a tiny silicone funnel.
- Label with “Pumpkin Pie Spice” and the date, then store in a cool, dark cabinet.
- Shake before every use to revive the aroma after spices settle over time.
Notes
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.