Pumpkin Pie Spice
This DIY Pumpkin Pie Spice blend is no-bake, sugar-free, and festive—instantly infusing your Fall dessert and holiday baking with cozy autumn flavors.
Ingredients
- 2 tablespoons ground cinnamon (Ceylon cinnamon for a sweet, delicate flavor)
- 1 tablespoon ground ginger (freshly ground if you can)
- 1 teaspoon ground nutmeg (whole nutmeg grated—trust me)
- 1 teaspoon ground allspice (hints of clove and warmth)
- 1/2 teaspoon ground cloves (go sparing—too much can bite back)
- 1/4 teaspoon ground cardamom (for a floral twist)
Instructions
- Scoop the cinnamon, ginger, nutmeg, allspice, cloves (and cardamom, if using) into a small bowl.
- Mix until the color is uniform, ensuring you won’t get any surprise clumps.
- Transfer the blend to a clean, dry glass jar or spice tin with a tight lid. Label it with the date (freshness matters).
- Store in a cool, dark cabinet—heat dulls those sunny autumn flavors.
- Use roughly 1 to 2 teaspoons per cup of pumpkin puree when baking pies or muffins; adjust to taste.
- Stir a pinch into thawed heavy cream before whipping for a next-level topping.
Notes
When I first tested this blend, I learned that freshly grated nutmeg makes all the difference. Store-bought blends can be overwhelming, switch to Ceylon cinnamon for a sweeter taste. Adjust ratios based on your preference.
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