If you have an addiction to pumpkin anything like me, you probably also consume a lot of pumpkin pie spice. Once upon a time, I would run out and say, Oh, no! I’m out of pumpkin pie spice. And then I would write it on the grocery list and go get it at the store. Now, I say, I’m out of pumpkin pie spice! Time to make some more. Two more minutes and BAM! More pumpkin pie spice. (BAM! I just threw it at you, think fast.)
It’s as easy as mixing four spices together. Only four! Why did we ever buy it from the store in the first place? Lots of cinnamon, some ginger and a bit of nutmeg and cloves. I wish you could smell this.
Stir and transfer to an air-tight container, and you’re done.
BONUS POINTS if you grind your own spices! Totally not critical, but spices stay fresh longer in their whole form. If you have a spice both ground and whole and you’re deciding which to use for this recipe, the whole ones ground today will be more aromatic and flavorful than the ones that were ground several weeks or months ago when you purchased them.
Today, I happened to be out of ground cinnamon but I had a lot of cinnamon sticks. Jon got a coffee grinder for Christmas this year, and it worked like a charm. It took about six 3″ cinnamon sticks to get 1/2 cup for the recipe. While I had the grinder out, I ground some whole cloves too. I used a micro grater for the nutmeg. Have you used whole nutmeg? Yummy.
Pumpkin Pie Spice Recipe
- 1/2 cup ground cinnamon
- 1/4 cup ground ginger
- 2 tablespoons ground nutmeg
- 2 tablespoons ground cloves
Mix well and store in an air-tight container. Makes 3/4 cup.
