I absolutely love pumpkin pie. From September through Christmas it’s my favorite dessert, and I tend to reserve it for the holiday season — much like eggnog, it just feels like a festive treat. Many pumpkin pie recipes call for pumpkin pie spice, and years ago I remember being shocked at the price of a small container. I decided then to make my own: it’s simply a blend of common spices most kitchens already have on hand. The recipe below yields about 2 1/2 teaspoons of pumpkin pie spice; multiply the amounts if you’d like to make a larger batch.
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Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 2 1/2 tsp each
Ingredients
- 1 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
Instructions
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Combine all the spices in a small bowl and whisk or stir with a fork until evenly blended.
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Store the mixture in an airtight container in a cool, dry place. It will keep for several months if kept sealed and away from heat and light.
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Author: Steve Cylka