Note from Mommypotamus: Yesterday the Potamus family gathered around a 100 year-old table with our friends from EntreFamily to celebrate Canadian Thanksgiving. We didn’t know we’d be traveling in Quebec during the holiday, but we loved the experience and I’m ready to do it all again next month at home. Of course, no fall/Thanksgiving season is complete without pumpkin pie spice. Today my friend Kristen is sharing her quick and easy recipe for making it at home. Thank you, Kristen!
I can’t complain as I just love this time of the year, but what I don’t love are the ingredients listed on just about every packaged pumpkin goodie at my local grocer and bakery. So, if I want something, I have to make it myself.
This recipe for pumpkin pie spice is made without sulfiting agents, a preservative that is problematic for many people, yet commonly found in store-bought brands. It’s perfect for seasonal recipes, and it’s more affordable, too. Plus, adding it to cookies, breads and muffins leaves your kitchen smelling delicious!
Need more ideas for using your homemade pumpkin pie spice?
I like to add it to taste to Heather’s almond flour pancakes for a special Saturday morning treat, stir it into my coffee with heavy cream, and sprinkle it over roasted butternut squash with butter and a bit of maple syrup.
Pumpkin Pie Spice Recipe
- 1/4 cup ground cinnamon
- 1 tbsp ground nutmeg
- 1 tbsp ground ginger
- 1 ½ tsp ground allspice
- 1 tsp ground cloves
- Mix all ingredients together in a small bowl and store in an airtight container with the rest of your spices. Enjoy!
- This recipe should make enough to get you through a few weekends of fall baking.
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