This pumpkin pie spice blend is the true taste of Autumn. A delicious, quick, and easy, homemade spice mix that can elevate your Fall recipe creations and make your house smell amazing.
The best thing about making your own spice blend is that you can add, reduce, or omit ingredients, in this case, spices. It is also fresher, more fragrant, and overall tastier. And if you have allergies, you make sure that you don't contaminate the mixture.
All spices are welcome in the Mediterranean diet. This combination of spices is frequently used in Mediterranean and Middle Eastern cuisines, both in sweet and savory dishes.
What is pumpkin pie spice blend?
Pumpkin pie spice has been referenced in cookbooks dating to the 1890s. It is an American spice mix, that cooks commonly use in pumpkin pie. The combination of sweet cinnamon with the nutty taste of nutmeg, the spice from ginger and cardamom, and the sharpness of cloves can uplift any sweet baked good.
Cinnamon: Ground cinnamon is the base for a pumpkin pie spice blend. It comes from the bark of a tree, and it's the commonly known cinnamon stick. Cassia and Ceylon are the most common varieties. Cinnamon balances blood sugar levels.
Nutmeg: Ground nutmeg comes from a seed. We can also use mace, which is the outer part/protective coat of the seed. It is very aromatic and adds a very distinctive taste to the mixture. For a unique result, use half the amount of nutmeg and half of the mace. Nutmeg and mace are rich in antioxidants.
Cloves: I really like cloves. Ground clove is very aromatic, and it has warmth and sharpness. Cloves are rich in antioxidants and have antiviral and anti-microbial properties.
Ginger: Ginger is a root that is very fragrant and spicy. Use it not only as a spice but also as a medicinal root that has anti-inflammatory properties.
Allspice: It's a tiny berry that gets dried and ground into powder. The powder has a mild, peppery taste. It is optional, but I urge you to try it. Allspice has anti-bacterial properties.
Cardamom: Cardamom is traditionally not used in a pumpkin spice mixture, but it has a warm flavor that goes great with baked goods, and it's a spice that we really love in Greece (think of tsoureki or baklava). Cardamom has antioxidant and diuretic properties, that help to lower blood pressure.
Tips & tricks
Shift the pumpkin pie spice blend in a bowl twice before adding it to a jar. This helps to get an evenly mixed result.
Even though Ceylon cinnamon is better in quality, I use Cassia in this recipe because it has a strong, spicy flavor.
Make a funnel out of parchment paper or use a plastic/metal funnel to fill the spice blend in a jar.
Use a grinder to freshly grind your spices and get a more aromatic blend.
An easy way to mix the blend is to spoon all the ingredients into a jar and shake it very well until they combine.
🍽 How to serve pumpkin pie spice blend
Use the pumpkin pie spice blend:
- In pancakes, waffles, muffins, cakes, and pies
- Sprinkle it on top of a chicken, pumpkin slices, and sweet potatoes, before baking them
- To make hot chocolate, latte, or tea
- Top your oatmeal or smoothies
- Make your own spiced nuts/seeds
How to store pumpkin pie spice blend
Store the spice blend in a jar with a tight lid or a small airtight container. It has a shelf life of 6 months, or up to 1 year when refrigerated.
Keep it in a cool, dark place.
Recipes using this blend
Pumpkin Pie Spice Blend
- 5 tablespoon ground cinnamon
- 2 teaspoon ground nutmeg
- 2 teaspoon allspice
- 2 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon cardamom
- Add all the ingredients to a bowl and mix them until well combined.
- Store the spice blend in an airtight container from 6 months up to a year.
Servings: 1 (3g) | Calories: 7kcal | Carbohydrates: 1.86g | Protein: 0.12g | Fat: 0.13g | Saturated Fat:0.071 g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 14mg | Fiber: 1.1g | Sugar: 0.05g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.22mg