Homemade Pumpkin Pie Spice for those times when you just ran out and need to make a loaf of pumpkin bread for the school bake sale! Here’s how you can make it at home!
As an American I’m spoiled by a spice blend called “Pumpkin Pie Spice”. It goes into just about every fall baked good as we ramp up to Halloween and then the ultimate American food frenzy, Thanksgiving.
I never knew how truly “American” Pumpkin Pie Spice was until I started uploading videos to YouTube. One of the best things about YouTube is how truly global the community is. It immediately plugs you into the world and to so many different insights, perspectives and customs.
Each year as fall approaches and the American food channels start uploading their pumpkin breads and Thanksgiving pies, a reoccurring comment I see is “What is this Pumpkin Pie Spice”, “I can’t find Pumpkin Pie Spice in my country what can I use to substitute it?“.
My Extra Moist Pumpkin Bread Recipe is a great fall baked good for Pumpkin Pie Spice
So I figured it was time to unlock the mystery and share this secret blend 🙂 The funny part is, it’s really just a combination of a bunch of commonly used spices, but for me it’s the amounts of this particular blend that make it uniquely American.
So for all my international friends, I present you with a Pumpkin Pie Spice Recipe so that you too can enjoy a little taste of America. xx
How To Make Pumpkin Pie Spice
Pumpkin pie spice is an American thing, which I never knew until I was browsing pumpkin-flavored recipes online and saw many comments asking what it even is. So here are quick instructions for making your own.
Ingredients
- 3 tablespoons (45 ml) ground cinnamon
- 2 teaspoons (10 ml) ground ginger
- 2 teaspoons (10 ml) ground nutmeg
- 1 ½ teaspoons (7.5 ml) ground allspice
- 1 ½ teaspoons (7.5 ml) ground cloves
Instructions
- Mix the spices together in a small bowl.
- Transfer to a jar and store with spices
- It's also great sprinkled on some fall fruit too. Makes a great snack!
Nutrition Information:
Yield: 32 Serving Size: 1 teaspoonAmount Per Serving:Calories: 2 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 0g
Hi Beth!!
First of all i love your videos!! And now that i’v found your blog i love that too!!!
I would love to make pumpkin pie but in Italy, where i live there no such thing as allspice. Can i omit it all together or substitute it with something else?
I hope you can help me! I would like to bake a pumping pie for my american friend here in Italy as a surprise gift to cheer her up cause i know she feels homesick during thanksgiving’s period since we don’t celebrate it here.
Thank you!!
CIAO from Italy!
Oh how nice of you! What a sweet thing to do. She will love that. Yes you can definitely leave the allspice out and it will still be great! Best of luck and so glad you enjoy the videos and blog!
Hi Beth!
I used this homemade pumpkin pie spice recipe to make your pumpkin cupcakes recipe for my son’s birthday over the weekend. It worked great and the cupcakes were delicious also; my son loved them(pumpkin is his favorite dessert)! I live in Texas but in the country on a ranch and forgot to buy the premade spice mix; oops, ha! Luckily I keep all the spices on hand! Thanks again for your fun videos and wonderful recipes! I especially love that a lot of your desserts, like the pumpkin cupcakes, only make 12; I usually don’t need 3 dozen of something so yours have become my go to! 🙂
I hope you are having a wonderful fall!
Chelsea B
Awe so glad they were a success! And that you had all the spices handy to make the spice mix! YAY! 🙂