You Should 100% Be Making Your Own Pumpkin Pie Spice!

Fall is our favorite season at Country Living. The dog days of summer have finally passed, the humidity is dropping, and the leaves are turning their brilliant autumn colors. We’ve unearthed the sweaters, bought a few new ones, and hung the fall wreath on the front door. Now it’s time to head inside and whip up a few fall favorites in the kitchen (as food and crafts director at the magazine, I’m partial to this part).

I start by heading to the farmers market to stock up on seasonal produce for delicious fall weeknight meals—or perhaps a dinner party if I’m in the mood. And I never skip on a big batch of fall baking—if I can decide between pumpkin desserts or an apple pie that is. But before I start creating magic in the kitchen, the first thing I do is make a fresh batch of the quintessential, and incredibly versatile, flavor of the season: pumpkin pie spice.

While it’s an option to head to the store and buy a premixed jar, I prefer to make my own. This allows me (and you) to tweak the spices to a preferred flavor profile. (Want it spicier? Add a little extra ginger. Love the deep woody flavor of nutmeg? Feel free to add in a few extra grates.) It also guarantees that the mixture will be fresh and very flavorful.

Here’s How to Make Pumpkin Pie Spice:

Before getting started make sure that any spices you already have in the cabinet are still fresh and haven’t, say, been hanging out in your pantry for a few decades (no judgment). Crush a little of the spice between two fingers. If the scent is weak, then buy a fresh jar. I love to buy spices at Penzeys. Their spices are incredibly fresh and when stored properly last much longer than those from the grocery store.

Yields: 1 cup

Prep Time: 5 mins

Total Time: 5 mins

Ingredients

• 3 tbsp.

  ground cinnamon

• 2 tsp.

  ground ginger

• 2 tsp.

  freshly ground nutmeg

• 1 1/2 tsp.

  ground allspice

• 1 1/2 tsp.

  ground cloves

Directions

1. Whisk together cinnamon, ginger, nutmeg, allspice, and cloves in a bowl. Transfer to a spice jar and store in a cool dry place for up to 6 months. It’s that easy!!

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