The Rising Spoon: How to Mix Your Own Pumpkin Pie Spice Blend

Monday, October 15, 2012

How to Mix Your Own Pumpkin Pie Spice Blend

How to Mix Your Own Pumpkin Pie Spice Blend

Hey, all. If there's one thing I like doing, it's helping people save money

What's one way to achieve this

Assemble or make things at home, rather than buying them prepackaged. Especially when it's ridiculously simple and takes all of five seconds.

For example, blending your own pumpkin pie spice. 

Please, please, please don't spend $5-6 dollars on a little .5-1 ounce container of pumpkin pie spice. It's such a RIP-OFF! 

First of all, if you cook or bake, you probably have many or all of the necessary spices in your pantry right this moment. 

Second of all, if you don't already own the spices, you can easily obtain small amounts of each one from the dry goods section of your local market or online from sites like Mountain Rose Herbs for waaaaay less money.

That's the beauty of the bulk section—you can measure out (weigh) exactly what you need for a recipe. No extra food waste or additional cost. 

Now, for the pumpkin pie spice. 



Is there a definitive pumpkin pie spice recipe out there? 

I searched copiously and could not find one. Generally, they all have cinnamon, nutmeg, ginger and allspice. Many add cloves, but some people aren't fans of this spice, so they leave it out. 

The point is that the final mix/result is subjective. It comes down to what spices you like and what ratio yields a pleasing smell and taste for you. 

Say, for example, that you find ground clove or nutmeg overpowering. Start small and add a bit at time. Or, leave it out completely.


a teaspoonful of pumpkin pie spice

This recipe is flexible. That's part of the reason why I wanted to post about it in the first place. (Plus, it might save people from spending $6 on a tiny Pumpkin Pie Spice container.) 

Many pumpkin pie spices call for cinnamon as the main ingredient, followed by ground ginger. I'm not a huge fan of ginger, so I made sure to add equal amounts of ginger, nutmeg and allspice, so the ginger didn't stand out. 

Also, I added a few generous pinches of ground cardamom. It has a pleasing, warm, earthy smell. I've never used it before, so I purchased a tiny amount from the bulk section. I'm glad I did. It made the spice blend more complex.

You might be wondering: what am I to do with the extra pumpkin pie spice? 

A person can only bake so many pumpkin pies. 

Well, if you've somehow missed the pumpkin mania that's been rampant on the internet since early September, here are a few ideas: 

Homemade pumpkin spice lattes, pumpkin muffins, maple spice pumpkin butter, pumpkin quick bread, pumpkin smoothies, pumpkin parfaits, pumpkin yogurt, and pumpkin pancakes...just to name a few. 

Now that I think about it, the twice-baked sweet potatoes I made a few days ago would taste even better with this sprinkled on top. Next time, I suppose!

And the benefits of making these fall-inspired treats at home? 

Less sugar and no artificial ingredients.

So, take a gander at my recipe below, frolic away to dig around your pantry and make mischief with the spices.


Pumpkin Pie Spices

How to Make Homemade Pumpkin Pie Spice
A warming, earthy spice blend popular in fall foods and beverages like homemade pumpkin spice lattes and muffins. My spice blend recipe uses ingredients you likely already have stocked in your pantry. Don't waste money on tiny pre-made pumpkin pie spice containers at the store. Make it at home for cheap! 
Yield: approximately 1/4 cup (slightly less than 1/4 cup unless you use heaping spoonfuls)

Ingredients
2 tablespoons ground cinnamon (get it HERE)
1 teaspoon ground nutmeg (get it HERE)
1 teaspoon ground allspice (get it HERE)
1 teaspoon ground ginger  (get it HERE)
1/2 teaspoon ground cloves (get it HERE)
2 pinches ground cardamom (get it HERE)

Recommended Equipment
mortar & pestle (if you're grinding whole spices)

Directions
Mix all ingredients thoroughly and store in an airtight container with a secure lid. Store in a cool, dry place. If using fresh (new/freshly ground/unopened) spices, the blend is good for up to a year.

Keep Reading! More Recipes from The Rising Spoon:

I'd like to hear from YOU!

What's your favorite way to use pumpkin pie spice in the fall? 

Pin this for later!
Homemade Pumpkin Pie Spice Recipe | therisingspoon.com

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About Elaina Newton
Elaina is the creator, writer, and foodie behind the blog, The Rising Spoon. She's a self-taught cook and passionate about spreading basic cooking skills and information about real foods. She loves reading fiction, crafting, video games, dark roast coffee, cats, and rainy days. Connect with her on Pinterest, Facebook, Google +, and Twitter.

2 comments:

  1. I generally never use a mix of pumpkin pie spice. I like to have more control over my spices than use a premade mix- but think is a great idea for making my own blend! My favorite recipe for pumpkin pie spices is a pumpkin muffin recipe from Vegan with a Vengeance. It is amazing- extra moist and delicious!!!

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  2. Thanks, Ashley! I've been meaning to make some vegan recipes and was considering vegan pumpkin pancakes. Those cupcakes sound delicious. Any chance you'd share the recipe? I don't own that book (although it sounds awesome).

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