How to Make Pumpkin Pie Spice (Plus, 5 Easy Ways to Use It)
This recipe was born out of necessity – pumpkin pie spice has been shockingly hard to come by this winter, and, when I lived in England, it was essentially non-existent. There’s something really empowering and creative about making your own spice blends. You can’t really go awry with spices (except for when Zack put smoked paprika in a smoothie, which was far more savory than any green smoothie should ever be).
This blend is perfect for any pumpkin pie, fall flavored treats – pumpkin muffins, pumpkin spiced lattes, pumpkin pie chia pudding. I also like to use it spice up (literally) any number of recipes. Here are a few of my favorite no-recipe recipes:
Top 5 Uses For Pumpkin Pie Spice
- Blend it with coffee and cream or coconut milk for a quick and easy Pumpkin Spice Latte.
- Toss it with cubed sweet potatoes or butternut squash and roast at 400 degrees until golden brown.
- Blend it with canned pumpkin puree, ice cubes, maple syrup and some greens for a pumpkin pie green smoothie.
- Heat up some almond milk and stir this in for a warming bedtime drink.
- Melt some dark chocolate and spread it on waxed paper in 1/4″ layer. Sprinkle the pumpkin pie spice and some pumpkin seeds on top for DIY Pumpkin Pie Chocolate Bark.
You can make as much or as little as you like – just keep the ratios the same for optimal pumpkin pie-y results.
Also, as a warning – summer’s out, fall is in. I hope you guys are ready for a pumpkin eating, apple picking, burgundy filled season cuz I’m diving right in (to the golden-hued leaf pile).
- 3 teaspoons cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 teaspoon allspice
- 1/4 teaspoon cloves
- Mix together all ingredients. Store in an air-tight container for up to one year, keeping hidden from light if possible to preserve the quality of the spices.