‘Tis the season…to put this spice in everything.
Pumpkin Pie Spice has been in everything from muffins to coffee since the autumnal equinox. Yes, even my Pumpkin Scotchies have a Pumpkin Pie Spice element. And in the upcoming week, bakers everywhere across the United States will be reaching for their bottle of Pumpkin Pie Spice to add to their obligatory pumpkin pies. But think for a moment; how long has that bottle been in the cupboard? What preservatives have been put into that bottle? Is that bottle really going to give you the right flavor?
Perhaps it’s time to retire that old bottle, and whip up a batch of your own, fresh, Pumpkin Pie Spice. This recipe uses staple spices that I always keep on hand. I love using ground ginger in Indian and Asian dishes. Cardamom is excellent in a sweet bread recipe, and cinnamon goes great with just about everything (even coffee!). Personally, I think that most pre-packaged Pumpkin Pie Spices use too much ground cloves and ground nutmeg. So this recipe will give you a great starting point. If you like things a little simpler, just omit a few flavors. If you love the taste of cloves and nutmeg, pour it on! You control the ingredients (and freshness) when you make things yourself.
Pumpkin Pie Spice
Makes about 1/3 cup
3 Tablespoons cinnamon
1 Tablespoon ginger powder
2 tsp nutmeg
1 1/2 tsp ground allspice
1 1/2 tsp ground cloves
1 tsp cardamom
Whisk all ingredients together until well blended. Store in an airtight container.
So during this holiday season, when you find yourself surrounded by family and loved ones in the kitchen, you can reach for your homemade Pumpkin Pie Spice, and feel good about what you’re giving your family.