Easy 4-Ingredient Pumpkin Pie Spice

Dear reader, pull up a chair and grab a mug of delicious pumpkin spice latte. Can you smell that warm, comforting aroma? Doesn't it just make you feel like Thanksgiving is upon us already? For me, the smell of pumpkin spice takes me right back to my first autumn in Canada.

Where I am from, in the Middle East, there wasn't much like pumpkin pie spice. Sure, we used cinnamon and nutmeg in our cooking, but never quite like this. That first whiff of a pumpkin spice latte at a local coffee shop was like a warm hug for the soul, better than any Jewish penicillin chicken soup. 

Before I knew it, I was sprinkling pumpkin pie spice on everything - my pumpkin waffles, morning oatmeal, weekend pancakes, pumpkin spice frappuccino, and even my evening tea. It became my little secret weapon in the kitchen, adding a touch of cozy autumn magic to every dish.

Now, every time I open that little jar of pumpkin pie spice, it's like I'm transported back to those early days of discovery and excitement. It's amazing how a simple blend of spices can hold so many memories, isn't it?

So hurry up, make your own pumpkin pie spice mix, and get ready to taste all the delicious comfort that it brings to your favorite fall recipes and pumpkin spice cakes..

• Whole Cinnamon sticks: The warm, sweet base of pumpkin pie spice. If unavailable, cassia bark can be used as a close substitute.
• Dried ground ginger: Adds a spicy kick to the blend. Dried galangal or cardamom can be used as alternatives for a different but complementary flavor.
• Whole nutmeg: Provides a rich, slightly sweet aroma. Mace, which comes from the same plant, can be used as a substitute.
• Whole cloves: Contributes a strong, pungent flavor. Allspice can be used as a milder alternative, or a pinch of black pepper for a different kind of heat.
• Cardamom or black pepper (optional): adds warmth and a touch of heat.

See the recipe card for exact quantities.

Toast the Spices

Before grinding, toast the whole spices to enhance their flavors. Heat a dry skillet over medium heat. Add the cinnamon sticks, whole nutmeg, and cloves. Toast for 2-3 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Remove from heat and let cool completely.

Grind the Spices 

Break the cinnamon sticks into small pieces. Place these in a spice grinder with the whole nutmeg and cloves. Grind until you have a fine powder. If using cardamom or black pepper, grind these separately for the best flavor.

Mix the Blend

Measure 2 tablespoons of the freshly ground cinnamon mixture. In a small bowl, whisk together this mixture with 2 tablespoons of ground ginger. If using, add ½ teaspoon of ground cardamom or ¼ teaspoon of ground black pepper.

Store and Use

Store the spice blend in an airtight container in a cool, dry place. This homemade pumpkin pie spice mixture will stay fresh for several months. Use 1 teaspoon of the blend whenever a recipe calls for pumpkin pie spice.

Storage

I store my homemade pumpkin pie spice in a clean, airtight glass spice jar or metal tin, kept in a cool, dark cupboard or the pantry, away from heat and sunlight to preserve its aromatic oils and flavors. Properly stored, it lasts 1-2 years, but I check occasionally for spoilage signs or loss of aroma. I avoid keeping it near heat sources or humid areas and always use a clean, dry spoon when scooping to prevent moisture introduction, ensuring maximum freshness and shelf life.

Accompanying Dishes And Serving Suggestions

Use this pumpkin pie spice in your favorite fall recipes like pumpkin bread, pumpkin loaf, or any recipe that calls for pumpkin pie spice. You can even use pumpkin pie spice instead of cinnamon in many recipes for a more complex flavor.

If you enjoyed this recipe for homemade pumpkin spice blend, you might also like making your own dukkah, vanilla extract, apple pie spice or other custom spice blends.