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How to Make Pumpkin Pie Spice Mix

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We’re having a heatwave here in southern California right now. It’s been over 100 degrees this week. It wasn’t this hot **all summer**, but now in the middle of September – BOOM! My body knows it’s not even close to fall (or is it? who knows), but my mind says it’s time for fall things to eat. For a while I tried to argue with myself, resist the urge to make anything with pumpkin, but I finally gave in. Now all of myself is getting along with each other, and it’s much better.

What’s even more strange is planning and packing clothes for my fab sister-in-law’s upstate New York wedding in a couple of weeks. Like, I’m melting here, wearing tank tops and shorts, while digging around in the closets for long sleeves, sweaters, socks, and …coats?! Do we even own coats anymore? It’s wild. But my fear of not being prepared skill for planning in advance has me motivated to be ready a week before we leave. Last night I packed the little ones clothes and my own. Three down, two to go. Of course I could let my honey figure out his own clothing situation, but then I’d have to live with seeing him in the same shirt every day of the trip. (You think I’m exaggerating, but I’m not really.)

Anyway, I decided that since I had all of the spices to make pumpkin pie spice that I would blend it myself. Then I thought that you might want to make your own pumpkin pie spice mix too. So here we are 🙂

And here are some of my recipes that use pumpkin pie spice. They’re all gluten-free, dairy-free, and grain-free recipes:

Pumpkin Bread

Pumpkin Spice Latte

Pumpkin Pie Granola

Pumpkin Spice Cheesecake (see Easy Paleo Meals)

Pumpkin Pie (no-bake, with gelatin)

Pumpkin Pie (no-bake, with agar powder)

 

Pumpkin Pie Spice Mix

4 tablespoons cinnamon
2 tablespoons ginger
2 teaspoons ground cloves or allspice
2 teaspoons nutmeg

1) Using a funnel, add all of the spices to glass jar.
2) Put the lid on and shake.
3) Use spice blend where Pumpkin Pie Spice is called for.

♥, Kelly

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  1. “My body knows it’s not even close to fall (or is it? who knows), but my mind says it’s time for fall things to eat”
    Boy, I hear you with this comment! I live in So.Calif. too & it’s been hot (over 100 deg. too) but I want to cook pumpkin, etc.! I like the way you stated this. I’m ready to cook soups & pot roasts, etc. & yet it’s so hot I want watermelon, strawberries, salads. Thanks for the recipe! Have fun at the wedding! And stay cool until you leave. 🙂

  2. Thanks for the recipe. Here in CT where pumpkins are everywhere, the cost of McCormick pie spice (0.7 oz) is almost $6! Silly not to make your own. I use it for pancakes, oatmeal, and even teas. Superb on the abundant fall squash available now as well. Enjoy that beautiful So Cal weather!

  3. Cloves OR allspice? Why not both?

    It is so super fall like here in Wyoming! I’m ready for a pumpkin spice anything! (but especially a latte!)
    🙂

  4. Wow. Thanks for posting this..
    Here in Australia “Pumpkin Pie Spice” is impossible to buy.
    I had guessed it had the Cinnamon and Nutmeg, but not the ginger and Allspice.
    My recipes should now taste a bit more authentic.

    (we also can’t buy Tinned pumpkin puree, but I grow my own pumkins and manage to make that 🙂 )